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Wild Rice and Acorn Squash
Recipe By : Steven Raichlen for Prevention (Oct/96)
Serving Size : 4 Preparation Time :2:15
Categories : Grain Vegetable Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small acorn squash -- halved widthwise
1 1/2 cups wild rice
2 tablespoons extra-virgin olive oil
1/2 cup 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 corn kernels
1/4 cup chopped fresh herbs
1/3 cup 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 prev
ent wobbling. Remove seeds. Bake, open side down, on a lightly sprayed baking s
heet until soft (40 min.). Cool.
Rinse rice. Place in a medium pot with water to cover by 4 inches. Bring to a b
oil, reduce heat and simmer, uncovered, until tender (1 hour). Add water as nee
ded to keep rice from drying. Drain well.
Heat oil in a large non-stick skillet. Add onions, celery, garlic and peppers a
nd cook over medium heat until browned (5 min.). Stir in apple and corn and coo
k
until apple loses rawness (3 minutes). Add rice and herbs and cook for 1 min. S
tir 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 Vege
table Casseroles," [PATh 15 Oc 96]
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