Dried cherries, pecans and wild rice stuffed mini pumpkins in a dish … they would make a really impressive dish for any Autumn occasion.

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1-2 tbsp. extra virgin olive oil
1 onion, chopped
1/2 cup mushrooms, chopped
1 tsp. braggs liquid soy seasoning (or soy sauce)
3/4 cup basmati brown rice
1/4 cup wild rice
1/4 cup dried cherries (or cranberries)
2 1/4 cups vegetable broth
6 mini pumpkins
1/2 cup toasted pecans -optional


In a saute pan, heat oil and saute onions for 1-2 mintues until tender.
Add mushrooms an soy seasoning and continue to saute for an additional 1-2 minutes.
Add brown rice, wild rice, cherries or cranberries and broth.
Cover and simmer over medium-low heat for 30 minutes or until all liquid has been absorbed.

Preheat oven to 400F
Carefully slice the tops off of the pumpkins and scoop out seeds and stringy flesh.
Brush the inside with olive oil, then sprinkle with salt and pepper and arrange on baking sheet.
Bake for 20-30 minutes until the pumpkin flesh is tender.

Fill the partially cooked pumpkins with rice. Return to the oven for 15-20 minutes, with the tops on.
Serve topped with pecans (if using).