Wild Rice Pumpkin Yum Bars Recipes

WILD RICE PUMPKIN YUM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
• Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
• Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.

BAKED PUMPKINS WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F.
• With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
• Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
• Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
• Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
• Remove from the oven and keep warm.
• While the pumkins are baking prepare the rice.
• In a large saucepan, heat the oil over medium-high heat.
• Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
• Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
• Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
• Fluff with a fork, and stir in the peas, carrots and corn.
• If desired, fold in the Parmesan or soy cheese.
• Set aside until the pumpkins are done.
• When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
• When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.

WILD RICE PUMPKIN YUM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
• Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
• Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.

PUMPKIN SPICE RICE KRISPIE TREATS

Steps:

• Prepare a 9x13 casserole dish with cooking spray or butter and set aside.
• Melt butter in a large non stick skillet
• Add marshmallows and cook stirring regularly until marshmallows are melted.
• Add in vanilla and blend well.Add pumpkin pie spice and mix.Pour marshmallow mixture over Rice Krispies.
• Gently stir mixture and pour into prepared 9x13 casserole dish
• Allow to cool to room temperature and cut into squares.

PUMPKIN WILD RICE SOUP

Steps:

• Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
• Stir in the wild rice and pepper; continue to heat for another 10 minutes.
• Stir in the cream and heat through; do not boil.
• Garnish with chives or parsley and serve.