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Wild Rice and Acorn Squash
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Rice, Parmesan, Onion, Cheese, Olive oil, Garlic, Bell pepper, Apple, Celery, Corn, Casseroles, Grains
4 small Acorn squash; halved
1 1/2 cups of wild rice
2 tablespoons of Extra-virgin olive oil
1/2 cup of 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 cup of corn kernels
1/4 cup of chopped fresh herbs
1/3 cup of grated Parmesan Cheese
Ground black pepper |
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HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven to 350ºF. Cut a 1/4-inch slice off ends 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 from drying. 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 400ºF. 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) Posted to Digest eat-lf.v096.n190 Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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