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
Written cooking instructions as a concept can be tracked way back into ancient history, certainly as far as early Egypt, and possibly even further. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
Continuing our culinary historical journey, there were some recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food on the tables of the rich people of that period. When we get to the twentieth century, cookery books are in great demand, due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Acorn Squash With Wehani Rice & Pecan Stuffin recipe.
