MINI WILD RICE STUFFED PUMPKINS

INGREDIENTS

• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup carrots, sliced into medallions
• 8 oz mini portobello mushrooms, roughly chopped
• 8 oz brussels, stems removed and sliced in half
• 1 1/2 teaspoons rosemary
• 1 1/2 teaspoons thyme, plus a few sprigs for cooking
• 1 1/2 teaspoons sage
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups wild rice
• 3 1/2 cups vegetable stock
• 1 cup pecans
• 1/2 cup fresh or dried cranberries

INSTRUCTIONS

1. Thoroughly clean 8 baby pumpkins. Cut off the tops (save these), remove seeds and innards, and brush inside, outside, and tops with olive oil. Set aside.
2. In a large, heavy-bottomed pot, cook onion over medium heat until translucent. Add in garlic, celery, carrots, and mushrooms, cooking for 5 minutes.
3. Stir in brussels, rosemary, thyme, sage, salt, and black pepper and cook for 1 minute, until you can smell the herbs. Add in wild rice, vegetable stock, pecans, and cranberries. Bring it to a boil, then turn heat to a simmer, cover, and cook until the wild rice is plump and al dente (30-35 minutes).
4. When cooking is complete, preheat oven to 375°F. Carefully spoon rice mixture into prepared mini pumpkins, topping with pumpkin lids.
5. Place into a Braiser, place a few sprigs of fresh thyme around the pumpkins, and cover with lid. Place in oven, cooking for roughly 45 minutes. Pumpkins are done when they are slightly soft to the touch and golden brown around the edges. Serve immediately.

Credit: Broma Bakery