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Ingredients: 2 Acorn squash 1/2 Pound(s) Small Brussels sprouts 2 Teaspoon(s) Olive oil 1 Cup(s) Diced onion 1 Teaspoon(s) Fennel seeds 1 Teaspoon(s) Dried marjoram 1/4 Cup(s) Minced fresh sage 1/4 Cup(s) Fresh orange juice 2 Teaspoon(s) Fresh lemon juice 1/8 Teaspoon(s) Freshly grated pepper 2 Cup(s) 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.
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Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saut mushrooms, stirring occasionally, until browned and a Brown rice waffles Sift together flour, baking powder, baking soda, salt and sugar. Beat egg yolks until light in color. Beat egg whites until stiff. Blend melted shortening and egg yolks and add to dry ingredients. Mix well. Fold in cooked Lundberg rice and stiffly beaten Stuffed acorn squash Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink Wild mushroom ragout Clean and slice mushrooms. Set aside. In a medium-sized skillet, melt butter and saute garlic and shallots for 2 to 3 minutes. Add mushrooms and continue cooking for 5 minutes. Stir constantly. Add seasoning, sherry, and stock and bring to a boil. Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M Brown rice ambrosia Combine all ingredients, mix well and chill. Broccoli-rice casserole Combine broccoli and onion, cook according to package directions. Drain and add remaining ingredients, stir well. Pour into a greased 2 quart shallow casserole dish. Bake at 350 degrees for around 30 minutes. Serves 6-8 Winter squash and portobello penne To make the croutons, preheat the oven to 2500F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 1 tsp. olive oil. Spread in a single layer in a shallow baking pan and Rice pudding c/p Choose a baking dish which will fit inside your crockpot. Mix all ingredients except cinnamon and place in baking dish. Sprinkle cinnamon on top. Cover dish with foil. Place metal trivet or rack in bottom of crockpot. Add l cup hot water to pot. Set cover Spicy rice & nuts Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown Wild fire bananas (thunder bay grille) 1. Heat 1 oz butter. 2. Saute banana with brown sugar. 3. Add cinnamon to pan. 4. Add banana liquor. 5. Then add white rum to flambe. 6. Serve over ice cream. 7. Be careful not to burn yourself!!! Oshi joor-rawtee (rice and mung beans, afghani) An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connectio Crisp mariposa squash gratin Preheat oven to 325F. In a small bowl, combine well eht garlic, flour, marjoram, salt and pepper. In a well oiled, 2-quart (2-L) shallow baking dish, toss squash pieces with flour mixture, coating evenly, Drizzle coated squash with 1 tablesboon of the oil Wild duck with port wine sauce Cover breasts with bacon, put into roasting tin with fat or oil. Cook in oven at 350°F (180°C) for about 35 minutes. Before serving, remove bacon (use as garnish). Score breasts along breastbone 2 - 3 times. Sprinkle with salt an Wild mushroom ragu with polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushroom "fried" brown rice One of our favorite quick (but incredibly messy) meals is "fried" brown rice. I find I like it even better than the fried white rice I get at Chinese restaurants. We had this last night: In a LARGE non-stick skillet, saute the ginger, Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Spicy lentil and pepper sauce for pasta or rice In a deep pot, saut onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serv Wild mushroom and bell pepper saute Melt butter in heavy large skillet over medium heat. Add bell peppers and saute until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Saute until mushrooms are golden brown, about 5 minutes. Mix in tarragon, cook 1 minute Soybean-lentil-rice loaf In a large mixing bowl, mash soybeans and lentils well. Add the rest of the ingredients and mix well. Turn into an oiled loaf pan. Bake in preheated oven for 1 hour. Serve as is, or top with tomato puree. [NOTE: There is no mention of a spe Wild bill's nearly famous pork tenderloin 1 ds Sesame oil 2 x Parsnips, peeled and cut 2 x Carrots, peeled and cut 2 x Turnips, peeled and cut 1 pn White pepper 2 ts Chopped fresh parsley ------------------------------------PORK--------------------------------- Wild rice and mushrooms Heat oven to 350F degrees. Grease 1 1/2-quart casserole. Melt margarine in large skillet over medium heat. Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown. Add wild rice; cook 10 minutes, Vegetable & herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce, oil, and lemon juice. Stir and let simmer 5 minutes more. Add the sprouts and just heat through. More tamari soy sauce may be added to taste. Source: Arrowhead Mills &q Apple brown rice stuffing Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Use as stuffing for poultry or pork roast. To serve as a side dish, cook until th Dried fruit-rice stuffing Melt butter in large skillet. Saute onions, celery and parsley in butter. Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well. Make Easy spicy beans and rice If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer. If usi