Acorn Squash With Wehani Rice & Pecan Stuffin Recipe

Ingredients

3 acorn squash
2 cup wehani rice or rice blend
4 cup water
1 tbsp tamari
1 tbsp soy margarine or butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/4 tsp dried thyme
1/2 tsp fresh ginger, minced
2 tbsp pecan pieces
1 tbsp orange zest, minced
1 sea salt
1 freshly ground black pepper

GLAZE

1 cup orange juice
1 tbsp honey or barley malt
1/4 tsp cinnamon


Directions

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

Adapted from a recipe in Delicious! magazine (November 1994) Typed
for you by Karen Mintzias


Servings: 6 servings

 

 

Acorn Squash With Wehani Rice & Pecan Stuffin Recipe brought to you by Recipe Ideas


Categories: Nut; Pecan; Rice; Squash; Vegetable


The History of Recipes

It is actually possible to trace the history of written cooking instructions back into antiquity, at least as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, these, early recipes were just simple hieroglyphic recipes for preparing meals.

Moving on, there are some recipe books which date from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that appears on menues today, but rather recipes for the types of food prepared by the chefs of the nobility of that period.

Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in cookery books, some of which still exist in private collections.

The revolution that is television brought us TV cookery programs and the accompanying recipe books.

Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this recipe site.

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We hope you enjoy this Acorn Squash With Wehani Rice & Pecan Stuffin recipe.

 


Acorn Squash With Wehani Rice & Pecan Stuffin Recipe, one of many tasty recipes brought to you by Recipes Ideas




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