Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
|
Directions: Cut squash in half lengthwise and place cut sidedown
in a lightly greased baking dish. Bake at 350 degrees
until just tender. Scoop out seeds and set aside.
Heat oil ina skillet over medium heat. Add mushrooms,
garlic and dill seed and saute 1 to 2 minutes, until
mushrooms appear moist. Stir in green onions, wild
rice, 1/3 cup nuts and parsley. Season with pepper and
salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press
with back of spoon to fill cavity completely. Arrange
in alightly greased baking dish. Sprinkle reserved
nuts on top. Cover and bake at 350 degrees about 30
minutes, until suash is steaming when you lift lid.
Remove cover and bake about 10 minutes longer, until
top of filling is crisp. Serves 4
Helpful hint: Hazelnuts have a better flavor if skins
are removed. Bake shelled nuts in a preheated
325-degree oven for about 10 minutes, then wrap them
in a kitchen towel and rub off as much of the skins as
possible.
Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb;
497 mg sod; 5 g fiber
| Ingredients:
1 large Butternut squash
1 Tablespoon(s) Sunflower oil
4 Ounce(s) Mushrooms
2 Garlic cloves, minced
3/4 Teaspoon(s) Dill seed; coarsely ground
5 Green onions; finely sliced
3 Cup(s) Wild rice; cooked
1/2 Cup(s) Hazelnuts
2 Tablespoon(s) Parsley; minced |
|
|
|
Check some related to Wild rice-stuffed winter squash videos
Similar recipes:
|
Chunky chicken rice soup 1>. In a skillet, fry chicken in hot oil until browned. Add broth,
water, vegetables (thawed) and seasonings. 2>. Bring...
Quinoa stuffed onions Hollow out insides of onions with an apple corer, leaving bottoms intact
and reserving insides.
Steam hollowed-out ...
Carrot-rice puree From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
A nutritious, smooth dish with a ...
Brown rice o'brien Saute onions and peppers in oil until tender. Add rice. Toss lightly, add salt & pepper Serves 6.
...
Lentil and rice one-pot supper Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil....
Baked stuffed red snapper Prepare the fish for baking. Rub the inside with salt, pepper and butter.
Saute the onion and garlic in butter until they ar...
Aceitunas rellenas - stuffed olives Drain olives and stuff with the anchovy fillets. Combine the other
ingredients, except parsley; pour over the olives and ...
Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.
1. Place ...
Cheddar stuffed franks in buns Slit the frankfurters almost through lengthwise. Mix the pickle relish
and prepared mustard together. Cut the cheddar chees...
Antipasto rice Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3
quart saucepan. Bring to a boil, stir once or twic...
Wild leeks and poached eggs Break eggs into a ramekin. Pour gently into a warm pan. After 2 minutes, drain on a slotted spoon onto a plate. Put the leeks...
Greek stuffed footballs Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender &a...
Squash pie Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set
aside.
Steam the squash in a covered po...
Foolproof rice bread for the r2 d2 Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 10 o'c...
Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
saucepan with the soy sauce. Cover and simmer ...
Craig claiborne's baked rice 1) Preheat the oven to 400 degrees.
2) Melt half the butter or margarine in a saucepan and add the onion and garlic. Cook, st...
Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream an...
Acorn squash rings with cranberries and apple Fat grams per serving: Approx. Cook Time:
:12
Cut un peeled squash into 1/4 rings with sharp knife. R...
Brown rice with sesame fried vegetables Wash the rice three times and boil in plenty of salted wter util tender. While the rice is cooking, wash and prepare the vege...
Far east fried rice Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS
EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR...
Wild mushroom and orzo "risotto" Porcini are available at Italian markets and specialty foods stores.
Rinse mushrooms briefly with cold water. Place in small ...
Butternut squash with ginger Peel and seed the squash. Cut into 1/2 inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking di...
Acorn squash with onion-berry filling Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
processor until chopped, set aside.
Cut squas...
Char kway teow (stir-fried rice noodles) Nothing is more fascinating and delicious than eating at the open-
air street hawker centers in Asia, particularly in Sin...
Harvest rice Cook carrots in oil in large skillet over medium-high heat until tender
crisp. Add onions and apples; cook 5 minutes. ...
Dolmas (stuffed grape leaves) If using preserved grape leaves, remove from jar, put in a large bowl and
cover with boiling water; let soak 20 minutes, th...
Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredient...
Saffron rice Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
cardamom, cloves, peppercorns and bay leaves for ab...
Dilled meatballs over rice In medium mixing bowl, combine all ingredients except gravy and hot rice.
Blend with hands and shape into 20 meatballs. ...
Chinese winter soup Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4
minutes.
Combine the soy sauce, vinegar, pe...
Tropical stuffed cornish hens Remove giblet packet from hens; rinse hens with cool water. Drain; set
aside. Drain pineapple well reserving juice. P...
Brown rice information Natural Brown Rice
==================
Brown rice is the whole grain which retains a natural coating of bran.
This ric...
Quinoa stuffed peppers Rinse quinoa and add to water; bring to a boil. Reduce heat and
simmer for 5 minutes. Set aside.
Steam green peppers ...
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 oil...
Spaghetti squash soup * Bring 4 cups of vegetable broth to boil.
* Add chopped squash.
* Cook for 10 minutes or until tender, drain.
* In a separat...
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 min...
Arame rice patties Place all the ingredients in a large bowl. Mix well, using your hands if
necessary.
Shape the mixture into 6 small ...
Wild mushroom goulash Sweat together the olive oil, garlic and shallots in a frying pan for 2 minutes. Stir in the wild mushrooms adding the firmer...
Wild rice/pine nut stuffing 1 c Water
1 x Green Onion (scallion)
1 sm Garlic Clove, minced
1 ts Vegetable Oil
1/4 c Pine Nuts, lightly ...
Spam stuffed potatoes florentine Heat oven to 350'F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In a large nonstick sk...
|
Loading...
|
|
::