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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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