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Ingredients: 4 medium Butternut squashes 2 Cup(s) Water 3/4 Cup(s) Wild rice, rinsed 3 Tablespoon(s) Margarine 1 Cup(s) Red onion, chopped 1 Garlic clove, minced 2 1/2 Cup(s) Trn wholewheat bread 1 Tablespoon(s) Sesame seeds 1/2 Teaspoon(s) Sage & thyme 1 Teaspoon(s) Seasoned salt 1 Cup(s) Fresh orange juice Directions: Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.
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In shallow pie plate combine orange juice, chives, grated orange zest, cumin, garlic, salt and pepper. Add grouper and coat completely with marinade. Refrigerate covered and marinate for 30 minutes. 2. Heat oven to 425 F. 3. In baking pan Mexican bean and rice casserole Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in Brown rice jambalaya I seem to remember you being involved in a conversation about brown rice a few months back... Here's something that you might find interesting. Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered. In Creamy chicken and rice Combine ingredients in a baking dish. Lay chicken breasts over other ingredients. Drizzle butter over top. Cover and bake 350 degrees. Approximately 1.5 hours. Rice and lentils Sautee the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or Chestnut & rice savoury Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to re Chicken breasts with rice Have the butcher bone and cut each breast in to halves. Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pi Confetti rice 1. Place rice, vegetables and broth in a small pot with tight-fitting lid. 2. 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(Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in Saffron rice with cashews Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let si Garlic dill rice Saute garlic in hot oil until golden. Add rice and saute for 4 to 5 minutes over high heat. Add broth and seasonings. Bring back to boil, cover and simmer over low heat for 30 minutes. Fluff the rice and allow to stand uncovered for 5 minutes befo Cabbage & tofu over rice Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients Almond bark rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. Arroz con pollo (chicken and rice) Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minute Almond green onion sauce Place all ingredients except oil in blender. With motor running drizzle in oil. Season to taste with salt and pepper. Braised artichokes with ricotta and spinach stuffing Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve Rice with black beans Saute onions and garlic in a small amount of liquid (the original recipe called for oil, but I just used a little water) until tender. Stir in tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice. Return to boil. Reduce heat, cover, and sim African beef and rice Preheat oven to 350° Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, African squash and yams (futari) Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 m Spiced basmati rice (masaledar basmati) Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot,