Acorn Squash and Wild Rice
Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites. 68
Ingredients
| 2 | each |
acorn squash
|
* |
| ½ | pound |
brussels sprouts
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
diced |
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 | teaspoon |
marjoram
dried |
* |
| ¼ | cup |
sage
fresh, minced |
* |
| ¼ | cup |
orange juice
fresh |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
* |
| 2 | cups |
wild rice
cooked |
Directions
Preheat the oven to 350℉ (180℃) (F).
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.
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.
Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté 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.
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 ½-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.
Nutrition Facts
Serving Size 200g (7.1 oz)
