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.