Mini Pumpkins Stuffed with Maple-Orange
California Wild Rice

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These mini pumpkins will be the centerpieces of your holiday celebration 

Makes 8 servings

  • 1  cup uncooked California Wild Rice
  • 3  Tablespoons butter
  • 3  cups chicken broth
  • 1  cup pecan halves (may use walnuts or slivered almonds)
  • 1  cup raisins
  • 1  cup dried prunes
  • ¾ cup orange juice
  • ¼ cup maple syrup
  • Zest of 1 orange
  • 1  teaspoon salt
  • Ground black pepper to taste
  • 8  mini-pumpkins hallowed out
Cooking Instructions:

Rinse the uncooked California Wild Rice in a colander until water runs clear.
In a heavy saucepan, sauté wild rice over medium heat in butter for 5 full minutes.
Grains will begin to burst and smell toasty. Add chicken stock, bringing to a boil. Remove from heat and add remaining ingredients, mixing well.
Transfer to a generously buttered 1 ½-quart casserole. Cover and bake at 325 degrees for 1 ½-2 hours.
During the last half hour of baking, place pumpkins on a baking sheet and place in oven unstuffed. Remove when wild rice is done. Mound wild rice into pumpkins, return to the oven and continue baking 30 minutes, until pumpkins are tender.

Nutrition facts per serving: Calories: 352; Protein: 7.2 gm; Fat: 14.4 gm; Carbohydrate: 54 gm; Sodium: 634 mg; Cholesterol: 12 mg

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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.