Wild rice & acorn squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | stalks celery -- chopped | |
| 3 | cloves garlic -- minced | |
| 1 | green bell pepper -- diced | |
| 1 | red bell pepper -- diced | |
| 1 | firm apple -- diced | |
Directions
4 sm acorn squash -- halved
: widthwise
1½ c wild rice
2 TB extra-virgin olive oil
½ c chopped onion
1 c corn kernels
¼ c chopped fresh herbs
⅓ c grated Parmesan Cheese
: ground black pepper
HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven to 350F. Cut a ¼-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 <phannema@...> Date: Tue, 15 Oct 1996 13:29:28 ~0700 (
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