I made this wonderful dish for Thanksgiving or Christmas last year. It is
so much better than the turkey I made for my family. Hmmmmm, since those
two holidays are the only time we have meat in this house, I wonder if we
can do without this year. Please keep those feast day recipes coming.
Thanks.
Kathleen
* Exported from MasterCook *
Wild Rice and Acorn Squash
Recipe By : Steven Raichlen, Prevention Magazine (Oct/96) Modified
Serving Size : 8 Preparation Time :2:15
Categories : Main Dishes, Vegetarian Vegetables
Amount Measure Ingredient -- Preparation Method
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4 small acorn squash -- halved widthwise
1 1/2 cups wild rice
2 tablespoons sherry
1/2 cup chopped onion
3 stalks celery -- chopped
3 cloves garlic -- minced
1 each green bell pepper -- diced
1 each red bell pepper -- diced
1 each apple -- diced
1 cup corn kernels
1/4 cup chopped fresh herbs
1/3 cup grated nonfat Parmesan
ground black pepper
HERBAL CHOICES: thyme, basil, oregano, parsley, chives.
Preheat oven to 350F. 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 sherry 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.
Mastercook Mailing List 10/96
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