Sunday, November 7, 2010

Pumpkin with cranberry wild rice

A friend dropped off some nice little pumpkins. Sometimes a light dinner is in order. A pumpkin, some wild rice and cranberries. Simple.

Preheat oven to 350F. Halve the pumpkin and scoop out seeds.

Into a pan with hot water and into the oven.

While the pumpkin is cooking, make the rice. The cranberries are a nice sweet touch.

Hot out of the oven.

Stuff with the rice and enjoy!

Until next time Eat Well & Keep Digging!

The Gastronomic Gardener
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1 comment:

  1. Sounds great, but I'd do this by roasting the pumpkin rather than boiling / steaming. I'd drizzle the pumpkin with a little oil, add a few twists of black pepper, perhaps a spoonful of honey to help the veg to caramelize. Either way, end result will be delicious!


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