These stuffed mini pumpkins with wild rice and kale are as delicious as they are cute. Made by baking mini pumpkins until soft and stuffing with a wild rice, kale, cranberry, nuts and seeds filling. It's festive and fun.
Preheat oven to 400F/200C, line a baking tray with parchment paper. In a medium saucepan add the wild rice, broth, oil and salt. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, 25 to 30 minutes. When cooked pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Let stand for 10 minutes. Then, add the dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste. Stir to combine.
Meanwhile, cut the tops off each pumpkin to create a lid and scoop out the seeds. Paint each pumpkin (inside and outside) with the olive oil. Place the pumpkins on the baking tray and bake until fork-tender and golden, 20 to 30 minutes. Fill the cooked pumpkins with the rice medley and serve.
Nutrition information is difficult to calculate for this recipe as the mini pumpkins are not supported on third party platform. Therefore, please disregard nutrition facts for this recipe.