Wild rice mini pumpkin stuffing

  • Prep:
  • Cook Time: 40 min
  • Total: 40 min
  • Serving: 6-8 People

Inspired by a Whole Foods Market recipe, this stuffing alternative is not only gluten-free, it is uniquely presented in mini pumpkins, making it an extra special addition to the holiday table. Save leftover rice for breakfast the next morning.


  • 1 cup wild rice, rinsed, soaked in water overnight, drained
  • 4 cups water
  • 8 mini pumpkins
  • 2 tablespoons olive oil
  • 2 stalks celery, sliced
  • 1/2 cup minced red onion
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh thyme
  • Salt and freshly ground black pepper
  • Zest and juice of 1 small lemon
  • 2/3 cup chopped hazelnuts


  1. Cook rice in a large pot with the water until grains are popped; drain and transfer to a large bowl.
  2. Meanwhile, preheat oven to 350 degrees F. Cut off tops of pumpkins and scoop out the insides. Place pumpkins in a large baking dish, cut side down, and fill the bottom of the dish with water; bake for 20 minutes, or until pumpkins are tender. Turn right side up and bake another 10 minutes; transfer to a wire rack.
  3. While pumpkins and rice are cooking, heat oil in a medium skillet over medium heat; add celery and onion and cook, stirring often, until tender. Transfer to bowl with rice, scraping oil into the bowl; add cranberries, parsley, thyme, salt, pepper, lemon zest and juice, and hazelnuts, tossing to combine.
  4. Stuff pumpkins with rice mixture and serve.