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Ingredients: 3 Acorn squash 2 Cup(s) Wehani rice or rice blend 4 Cup(s) Water 1 Tablespoon(s) Tamari 1 Tablespoon(s) Soy margarine or butter 1 Cup(s) Carrot, diced 1 Cup(s) Celery, diced 1 Cup(s) Onion, diced 1/4 Teaspoon(s) Dried thyme 1/2 Teaspoon(s) Fresh ginger, minced 2 Tablespoon(s) Pecan pieces 1 Tablespoon(s) Orange zest, minced 1 Cup(s) Orange juice 1 Tablespoon(s) Honey or barley malt 1/4 Teaspoon(s) 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
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Remove from heat. Let stand 5 minutes. Fluff with fo Craig claiborne's baked rice with toasted pine nuts 1) Prepare the basic baked rice per the recipe. 2) Cook the pine nuts in a small skillet, stirring the skillet so that they brown evenly. 3) Add the pine nuts and parsley to the cooked rice. Stir and serve. 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 Acorn squash corn bread dressing Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and Acorn squash with nutmeg Cut squash into quarters, remove seeds. Place squash, cut side up, in a shallow baking dish, add boiling water to the depth of 1/2 inch. Cover and bake at 400 degrees F for 30 minutes or until tender. Combine remaining ingredients, divide among s Skillet squash Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Saute squash and onion in reserved drippings 6 minutes or until tender; stir in sour cream and seasonings. Spoon int Scallop tea rice Rinse rice in strainer under cold running water until water runs clear, drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1T soy sauce 1T sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer Turkey stuffing - parrish family Contributor: jenn/parrish recipe