Acorn Squash With Wehani Rice & Pecan Stuffin
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Acorn Squash With Wehani Rice & Pecan Stuffin
  Squash    Rice    Pecans    Low Fat    Side dish    Vegetarian  
Last updated 6/12/2012 12:41:48 AM. Recipe ID 675. Report a problem with this recipe.
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      Title: Acorn squash with wehani rice & pecan stuffin
 Categories: Vegetables, Low-fat, Side dish, Vegetarian
      Yield: 6 Servings
 
      3    Acorn squash
      2 c  Wehani rice or rice blend
      4 c  Water
      1 tb Tamari
      1 tb Soy margarine or butter
      1 c  Carrot, diced
      1 c  Celery, diced
      1 c  Onion, diced
    1/4 ts Dried thyme
    1/2 ts Fresh ginger, minced
      2 tb Pecan pieces
      1 tb Orange zest, minced
           Sea salt
           Freshly ground black pepper

---------------------------GLAZE--------------------------------
      1 c  Orange juice
      1 tb Honey or barley malt
    1/4 ts Cinnamon
 
  Halve squash lengthwise.  Seed, then steam for 20 minutes (squash
  will not be fully cooked).  Set aside. (May be prepared one day
  ahead. Refrigerate.)
  
  Bring water and tamari to a boil in a 2-quart saucepan over
  medium-high heat.  Add rice and return to a boil. Reduce heat and
  simmer, covered, until liquid is absorbed and rice is tender. (Rice
  may be cooked up to 2 days ahead; refrigerate until used.)
  
  For Stuffing: In a large skillet, saute carrots, celery, onion, thyme
  and ginger in margarine or butter until onions are golden. Thoroughly
  toss in pecans, orange zest and rice. Season with salt and pepper to
  taste. Remove from heat and set aside.  (Stuffing may be prepared 1
  day ahead and refrigerated.)
  
  Put glaze ingredients into a small jar and shake vigorously to
  combine. Keep refrigerated until ready to use. (Glaze may be prepared
  a day ahead.)
  
  One hour before serving, preheat oven to 375 F.  Mound stuffing
  mixture into each squash half to about 2 inches over top of squash.
  Place stuffed squash halves in a baking pan filled with 1/2 cup of
  water. Drizzle some glaze over stuffing and brush onto squash. Cover
  with foil and bake 20 minutes.
  
  Drizzle remaining glaze over squash, and continue baking, uncovered,
  for another 20 minutes until glazed and lightly browned. Serve
  immediately.
  
  Calories per serving: 326 Grams of fat: 5 % fat calories: 14
  Cholesterol: 0 mg. Grams of fiber: 5.8
  




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Recipe ID 675 (Apr 03, 2005)

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