Rice Stuffed Mini Pumpkins with Dry Fruits and Pecans Recipe

Instructions

1. Bring water to a boil. Add salt and butter or olive oil. Stir in rice blend, cover with lid, reduce the heat to low and simmer 15 minutes. Remove from heat and let stand covered 5 minutes.

2. In a pan, combine 1 tbsp butter, cinnamon, nutmeg, chopped dried apricots, raisins, and pecans and cook on low heat for 3-4 mins. Then, combine it with the cooked rice.

3. Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender.

4. Stuff the pumpkins with the rice mixture. Reduce the oven temperature to 350 degrees F. Bake for 20 minutes or until the pumpkins are soft and the stuffing is heated through.