Gluten-Free Stuffed Pumpkin Rice Pilaf

Looking for the perfect fall recipe? Try this Gluten-Free Stuffed Pumpkin Rice Pilaf. It's a delightfully fragrant and flavorful rice dish packed with delicious fall ingredients.

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Serves
4
Total Time
70
Prep Time
15
Cook Time
55

Ingredients

  • null 1 cup RiceSelect® Royal Blend Rice
  • null 2 small pumpkins (about 1-2 lbs each)
  • null 1 tbsp olive oil
  • null 1 medium onion, finely chopped
  • null 1 carrot, diced
  • null 1 celery stalk, diced
  • null 2 cloves garlic, minced
  • null 1 tsp dried thyme
  • null 1 tsp dried rosemary
  • null 1 1/2 cups vegetable broth
  • null 1/2 cup dried cranberries
  • null 1/2 cup walnuts, chopped
  • null 1 tsp salt

Instructions

  1. Preheat your oven to 375°F. Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Lightly brush the insides with olive oil. Place the pumpkins upright in a baking dish and set aside.
  2. Heat oil in a saucepan. Add onion, carrot and celery and cook, stirring occasionally, until beginning to brown.
  3. Stir in the garlic, thyme, and rosemary, and cook for an additional minute.
  4. Add the rice to the saucepan and stir to coat it with the vegetable mixture. Prepare rice according to package directions replacing the water with the broth.
  5. Once cooked, fluff the rice with a fork and stir in the cranberries and nuts.
  6. Fill each pumpkin with the rice mixture, packing it gently. Place the stuffed pumpkins back in the baking dish and cover the dish with aluminum foil.
  7. Bake the pumpkins for about 35 minutes, or until the pumpkins are tender when pierced with a fork.
  8. Remove the pumpkins from the oven and let them cool slightly.