Name: Quinoa-And-Wild Rice-Stuffed Squash
Ingredients: 6 sm Acorn squash; Halved and seeds removed; 6 c Water; 1 c Uncooked wild rice; rinsed; (genuine Ojibwa if possible); 1 c Uncooked quinoa; rinsed; 2 ts Vegetable oil; 4 Green onions; chopped; (white and pale green parts); 1/2 c Chopped celery; 1 ts Dried sage; 1/2 c Dried cranberries; 1/3 c Dried apricots; chopped; 1/3 Chopped pecans or walnuts; 1/2 c Fresh orange juice; up to 3/4; Salt to taste

The reason the church tries so many other things besides preaching Christ is because it suspects the kingdom can be established some other way. But there is no other way. People will not come into the kingdom because they like the minister, support the children's program, or enjoy the music. They may come into a church that way, but not into the kingdom. The only way people ever come into God's kingdom is by hearing His heralds proclaim a crucified King.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Vegtime2	1	servings

INGREDIENTS

6	sm	Acorn squash
		Halved and seeds removed
6	c	Water
1	c	Uncooked wild rice; rinsed
		(genuine Ojibwa if possible)
1	c	Uncooked quinoa; rinsed
2	ts	Vegetable oil
4		Green onions; chopped
		(white and pale green parts)
1/2	c	Chopped celery
1	ts	Dried sage
1/2	c	Dried cranberries
1/3	c	Dried apricots; chopped
1/3		Chopped pecans or walnuts
1/2	c	Fresh orange juice; up to 3/4
		Salt to taste

INSTRUCTIONS

6 SERVINGS DAIRY-FREE
Based on traditional ingredients, this recipe combines the earthy flavors
of quinos and wild rice with sweet dried cranberries and apricots. For a
festive and tasty presentation, serve in baked acorn squash halves.
Preheat oven to 350 F. Arrange squash halves cut side down in baking dish
or roasting pan. Bake until tender, 25 to 30 minutes.
Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add
wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice
is tender, about 40 minutes. Drain if necessary.
In another large saucepan, bring remaining 2 cups of water to boil. Add
quinoa. Reduce heat and simmer until water is absorbed and quinoa is
tender, about 12 minutes.
In large, deep skillet, heat oil over medium heat. Add green onions, celery
and sage, and cook, stirring often, until vegetables begin to soften, about
3 minutes. Add dried fruits and nuts and cook, stirring often, until heated
through. Using a fork, fluff quinoa and wild rice, then add both to
skillet. Add orange juice and mix until heated through. Season with salt.
To serve, remove squash from oven and arrange on serving platter. Spoon
filling into each squash cavity and serve.
PER SERVING: 454 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 95G CARB.; 0
CHOL.; 31MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 46
Converted by MM_Buster v2.0l.

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