| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian, Holiday |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Butternut squashes |
| 2 |
c |
Water |
| 3/4 |
c |
Wild rice, rinsed |
| 3 |
tb |
Margarine |
| 1 |
c |
Red onion, chopped |
| 1 |
|
Garlic clove, minced |
| 2 1/2 |
c |
Trn wholewheat bread |
| 1 |
tb |
Sesame seeds |
| 1/2 |
ts |
Sage & thyme |
| 1 |
ts |
Seasoned salt |
| 1 |
c |
Fresh orange juice |
INSTRUCTIONS
Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them
upside down in shallow baking dishes & cover tightly. Bake for 40 to 50
minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40
minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet.
Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine
the rice with the remaining ingredients & the saute. When squashes are cool
enough to handle, scoop out the pulp & chop it. Stir into the rice mixture.
Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F
for 20 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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