Food4ThoughtWellness

Nutrition for Body and Soul

Cutest Little Side-dish Ever!

How cute are these mini pumpkins….filled with an amazing goodness of nutty wild rice and shredded brussels.

Ingredients

  • 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 apple cider
  • 1 cup dried cranberries
  • salt + pepper to taste
  • 1 cup manchego cheese shredded (optional)

Instructions

  1. In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
  5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
  6. Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.
I can’t wait to try these!
Thank you Half Baked Harvest for this fun and yummy recipe!
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Throw Together Thursdays!!

Sometimes I like to throw everything into one pot… Clean up is easier and so is the cooking!  Chop, then set it and forget it!!

First…open your fridge…hopefully there’s something in it worthwhile.  Chop..place in pot..season..cover and bake!

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Luckily I had chicken in the freezer that defrosts quickly!  I also had…mushrooms, brussels sprouts, beets, carrots, and a sweet potato!  Added a couple dollops of coconut oil, and season with your favorite seasonings.  Bake at 375* covered, approximately 45 minutes (depends on your oven).  Enjoy!  It was great for a rainy evening! Can you believe we had rain in California!!

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What Do You Mean You Hate Brussels Sprouts!?!?!?

I know that a lot of your say “YUCK” when it comes to Brussels Sprouts…  I probably did way back when too!  I know my grandfather did! Ha!  However these little guys pack a powerful punch!!!  My husband cooks up a mean recipe!  Believe me…they can be absolutely delish! Read on for more info on Brussels Sprouts! http://thescienceofeating.com/2015/01/23/benefits-of-brussels-sprouts/

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Add some Brussels Sprouts to your diet!!

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