Wild Rice & Acorn Squash Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 small: acorn squash, halved
Directions:
: widthwise
1 1/2 c wild rice
2 TB extra-virgin olive oil
1/2 c chopped onion
3 stalks celery -- chopped
3 cloves garlic -- minced
1 green bell pepper -- diced
1 red bell pepper -- diced
1 firm apple -- diced
1 c corn kernels
1/4 c chopped fresh herbs
1/3 c grated Parmesan Cheese
: ground black pepper
HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven
to 350F. Cut a 1/4-inch siice off ends of of squash halves to prevent
wobbling. Remove seeds. Bake, open side down, on a lightly sprayed
baking sheet until soft (40 min.). Cool.
Rinse rice. Place in a medium pot with water to cover by 4 inches.
Bring to a boil, reduce heat and simmer, uncovered, until tender (1
hour). Add water as needed to keep rice fromdrying. Drain well.
Heat oil in a large non-stick skillet. Add onions, celery, garlic and
peppers and cook over medium heat until browned (5 min.). Stir in
apple and corn and cook until apple loses rawness (3 minutes). Add
rice and herbs and cook for 1 min. Stir in cheese and ground pepper
to taste.
Spoon rice mixture into a shallow baking dish and nestle squash
halves into it, filling each with some rice mixture. Bake at 400F for
10 to 15 minutes. Serves 4.
[576 cals/10.7g fat]
This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5)
Grain and Vegetable Casseroles," [PATh 15 Oc 96]
Recipe By : Steven Raichlen for Prevention (Oct/96)
From: Path Date: Tue, 15 Oct 1996 13:29:28
~0700 (
Source from luhu.jp
1 1/2 c wild rice
2 TB extra-virgin olive oil
1/2 c chopped onion
3 stalks celery -- chopped
3 cloves garlic -- minced
1 green bell pepper -- diced
1 red bell pepper -- diced
1 firm apple -- diced
1 c corn kernels
1/4 c chopped fresh herbs
1/3 c grated Parmesan Cheese
: ground black pepper
HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven
to 350F. Cut a 1/4-inch siice off ends of of squash halves to prevent
wobbling. Remove seeds. Bake, open side down, on a lightly sprayed
baking sheet until soft (40 min.). Cool.
Rinse rice. Place in a medium pot with water to cover by 4 inches.
Bring to a boil, reduce heat and simmer, uncovered, until tender (1
hour). Add water as needed to keep rice fromdrying. Drain well.
Heat oil in a large non-stick skillet. Add onions, celery, garlic and
peppers and cook over medium heat until browned (5 min.). Stir in
apple and corn and cook until apple loses rawness (3 minutes). Add
rice and herbs and cook for 1 min. Stir in cheese and ground pepper
to taste.
Spoon rice mixture into a shallow baking dish and nestle squash
halves into it, filling each with some rice mixture. Bake at 400F for
10 to 15 minutes. Serves 4.
[576 cals/10.7g fat]
This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5)
Grain and Vegetable Casseroles," [PATh 15 Oc 96]
Recipe By : Steven Raichlen for Prevention (Oct/96)
From: Path
~0700 (
Source from luhu.jp