Mini Pumpkins Stuffed with Maple-Orange California Wild Rice

Rinse the uncooked California Wild Rice in a colander until water runs clear.

In a heavy saucepan, sauté wild rice over medium heat in butter for 5 full minutes.

Grains will begin to burst and smell toasty. Add chicken stock, bringing to a boil. Remove from heat and add remaining ingredients, mixing well.

Transfer to a generously buttered 1 ½-quart casserole. Cover and bake at 325 degrees for 1 ½-2 hours.

During the last half hour of baking, place pumpkins on a baking sheet and place in oven unstuffed. Remove when wild rice is done. Mound wild rice into pumpkins, return to the oven and continue baking 30 minutes, until pumpkins are tender.