| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Grain veget, Casserole |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Acorn squash; halved widthwise |
| 1 1/2 |
c |
Wild rice |
| 2 |
tb |
Extra-virgin olive oil |
| 1/2 |
c |
Chopped onion |
| 3 |
|
Stalks celery; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Green bell pepper; diced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Firm apple; diced |
| 1 |
c |
Corn kernels |
| 1/4 |
c |
Chopped fresh herbs |
| 1/3 |
c |
Grated Parmesan Cheese |
|
|
Ground black pepper |
INSTRUCTIONS
HERBAL CHOICES: thyme, basil, oregano, parsley, chives. Preheat oven to
350F. Cut a 1/4-inch slice off ends 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 from drying. 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)
Posted to Digest eat-lf.v096.n190
Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”