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Acorn Squash Stuffed With Wild Rice

Had this Saturday. It is an excellent filling for squash. We will have leftover rice tonight with baked tofu and freshly steamed asparagus which is on sale this week at my Cub. Kathleen

    *  Exported from  MasterCook  *

                   Acorn Squash Stuffed With Wild Rice

Recipe By     : The Accidental Vegan - Devra Gartenstein, adapted
Serving Size  : 6    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           wild rice -- uncooked
   1 1/2  cups          brown rice -- uncooked
   3                    acorn squash
   1      tablespoon    wine
   1                    onion -- chopped
   1      bunch         parsley -- chopped
     1/2  cup           bread crumbs
   1      teaspoon      salt
     1/2  teaspoon      black pepper

Cook the wild rice in 6 cups water and add the brown rice after 1/2 hour. Meanwhile, cut the squash if half and cook them at 350F in a shallow pan with 1/2 inch water for 1/2 hour.

Let squash sit at room temperature until they are cool enough to handle. Meanwhile, saute the onion in the wine. Add salt, pepper, and parsley.

When the rice is cooked, mix it with the cooked onion and parsley. Scoop about half of the inside out of the squash, mash it and mix it with the rice and cooked onions. Stuff each squash with this mixture, top them with bread crumbs, and bake for another 15 minutes at 350F.

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