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
Academics have tracked the existance of recipes back into distant history, in fact as far as the Egyptians, and maybe further still. Having said that, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the ancient Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as bay, rue and parsley. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in manuscripts on food, some of which still exist in private cookery archives. During the next few hundred years, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications were starting to become popular as a result of more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Acorn Squash With Wehani Rice & Pecan Stuffin recipe.
