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 Recipe brought to you by Recipe Ideas
Categories: Rice; Squash; Vegetable
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In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Much later, in Roman times a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, a very modern way of dining. Aspicius tells us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cookery, the majority of which are kept safe in private cookery archives. When we get to the twentieth century, cooking books were greatly in demand due to higher levels of literacy, people having increased leisure time and having more money. The TV revolution brought us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Acorn Squash & Wild Rice recipe.
