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.

WILD RICE WITH PUMPKIN SEEDS

Steps:

• In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature).
• Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside.
• In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir.

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.