Rice Stuffed Mini Pumpkins
The cutest fall side dish for your next gathering! @beingsummershores combines rice and pumpkin for a festive, flavorful addition to any event.
Ingredients
- 6 mini pumpkins
- 1 bag Success Boil-in-Bag Jasmine Rice
- 1 onion, caramelized
- 2 tbsp olive oil
- ⅓ cup dried cranberries
- ⅓ cup toasted walnuts
- ⅔ cup crumbled goat cheese
- Salt, pepper, sage leaves
Instructions
Step 1:
Preheat oven to 375°F. Cut the tops off mini pumpkins, scoop out seeds, brush with olive oil, salt, and pepper. Roast for 20 minutes until just tender.
Step 2:
Meanwhile, caramelize onions in olive oil until golden, then mix with cooked jasmine rice, cranberries, walnuts, and goat cheese.
Step 3:
Fill pumpkins with the mixture and bake 10 minutes more, until heated through and cheese is slightly melted. Top with crispy fried sage leaves and serve warm.
https://www.tiktok.com/@beingsummershores/video/7553296822375124255
