2 acorn squash, ~1-1/2 lb ea
1/2 lb small brussels sprouts
2 tsp olive oil
1 cup diced onion
1 tsp fennel seeds
1 tsp dried marjoram
1/4 cup minced fresh sage
1/4 cup fresh orange juice
2 tsp fresh lemon juice
1/8 tsp freshly grated pepper
2 cup cooked wild rice
Directions
1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.
5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.
from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5
Servings: 4 servings
Acorn Squash & Wild Rice - Plhol Recipe brought to you by Recipe Ideas
Categories: Rice; Squash; Vegetable
The History of Recipes
Recipes as a concept can be traced back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. However, generally, these early cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, a very modern way of dining. He also describes how the Roman cooks made use of many different aromatic flavors, including a few you will know for example thyme, fennel and asafoetida. Over the succeeding few hundred years, the wealthy families of the West tried to offer the most extravagent banquests, and as a result chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the twentieth century, cooking books were starting to become popular as a result of increased literacy, leisure time and being a little richer. |
We hope you enjoy this Acorn Squash & Wild Rice Plhol recipe.
