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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This delicacy is so delicious, it's well worth the hunt for the mini pumpkins! Ingredients:
1 small pumpkin (miniature) |
1 dash apple juice |
1 teaspoon sweet onion, minced |
2 tablespoons celery, minced |
1 teaspoon parsley |
1 tablespoon unsweetened dried cranberries |
1/4 cup brown rice, cooked |
Directions:
1. Slice 1 inch off the top of the pumpkin, leaving seeds intact.
2. Bake pumpkins upside-down for 15 min at 350 degrees.
3. Let cool and scoop out seeds.
4. In a saucepan, heat juice, onion, celery, and parsley until soft.
5. Stir in cranberries and rice; stir until rice is cooked.
6. Stuff mixture into pumpkins and bake rightside-up for 15 minutes at 350 degees.
7. Enjoy!
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