Stuffed Mini-Pumpkins with Wild Rice and Kale

Step 1

Preheat oven to 400F/200C, line a baking tray with parchment paper. In a medium saucepan add the wild rice, broth, oil and salt. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, 25 to 30 minutes. When cooked pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Let stand for 10 minutes. Then, add the dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste. Stir to combine.

Step 2

Meanwhile, cut the tops off each pumpkin to create a lid and scoop out the seeds. Paint each pumpkin (inside and outside) with the olive oil. Place the pumpkins on the baking tray and bake until fork-tender and golden, 20 to 30 minutes. Fill the cooked pumpkins with the rice medley and serve.