Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Miniature roasted pumpkins stuffed with wild rice, shredded Brussels sprouts, pecans, dried cranberries, and apple, then baked until tender. Nutty and slightly sweet, it's an elegant presentation that works as a showstopper side or vegetarian main. Cute and delicious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cups uncooked wild rice
- 2 1/2 cups water
- 6-8 mini pumpkins
- 2 tablespoons olive oil
- 3/4 pound brussels sprouts (halved and then shredded, about 2 cups)
- 2 tablespoons fresh thyme (chopped)
- 1 cup raw pecans (chopped)
- 1/4 cup apple cider
- 1 cup dried cranberries
- salt + pepper (to taste)
- 1 cup manchego cheese (shredded (optional))
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 30m
- Sodium
- 124mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3338mg
- Calcium
- 222mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.