Ingredients
1 small pie pumpkin (about 2 pounds)1 tablespoon olive oil1/2 cup uncooked brown rice1 cup water1/4 cup coarsely chopped pecans, toasted3 dried apricots, chopped2 tablespoons raisins1/4 teaspoon salt1/4 teaspoon curry powder1/8 teaspoon ground cinnamon1/8 teaspoon ground cardamom, optional1/8 teaspoon ground cumin
Preparation
Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes.
Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry powder, cinnamon and, if desired, cardamom.
Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining 2 wedges; top with rice mixture.
