Butternut Squash With Wholewheat, Wild Rice & Onion Stuff Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 medium: Butternut squashes,
2 1/2 cup: Trn wholewheat bread,
2 cup: Water,
1 tbsp: Sesame seeds,
3/4 cup: Wild rice, rinsed
1/2 tsp: Sage & thyme,
3 tbsp: Margarine,
1 tsp: Seasoned salt,
1 cup: Red onion, chopped
1 cup: Fresh orange juice,
1: Garlic clove, minced
Directions:
Preheat oven to 375F.
Halve squashes & scoop out seeds & fibres. Place them upside down in
shallow baking dishes & cover tightly. Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice & simmer 40
minutes, or till the water is absorbed.
Heat 2 tb margarine in a skillet. Add onion & garlic & saute till
onion goes limp.
In a mixing bowl, combine the rice with the remaining ingredients &
the saute. When squashes are cool enough to handle, scoop out the
pulp & chop it. Stir into the rice mixture. Stuff the squashes,
place in foil lined baking dishes & cover. Bake at 350F for 20
minutes.
Nava Atlas, "Vegetarian Celebrations"
Submitted By JR BYERS On 12-11-94
Source from luhu.jp
Halve squashes & scoop out seeds & fibres. Place them upside down in
shallow baking dishes & cover tightly. Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice & simmer 40
minutes, or till the water is absorbed.
Heat 2 tb margarine in a skillet. Add onion & garlic & saute till
onion goes limp.
In a mixing bowl, combine the rice with the remaining ingredients &
the saute. When squashes are cool enough to handle, scoop out the
pulp & chop it. Stir into the rice mixture. Stuff the squashes,
place in foil lined baking dishes & cover. Bake at 350F for 20
minutes.
Nava Atlas, "Vegetarian Celebrations"
Submitted By JR BYERS On 12-11-94
Source from luhu.jp