Three Rice Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Recipe type: Side or Vegan Entree
Serves: 8 servings
Ingredients
  • 4 acorn squash
  • ½ cup brown basmati rice
  • ¼ cup wild rice
  • ¼ cup black rice
  • 1 cup plus 7 ounces vegetable stock (for vegan version) or chicken stock, divided
  • ¼ cup dried cranberries
  • ½ cup toasted slivered almonds
  • 1 Gala apple
  • 2 Tbsp margarine
  • 2 Tbsp maple syrup
  • 1 tsp salt
  • freshly ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
Cook rices:
  1. Rinse wild rice in a strainer.
  2. Add wild rice to a saucepan with 1 cup vegetable or chicken stock.
  3. Bring to a boil, turn down heat, cover and simmer 10 minutes.
  4. Meanwhile, rinse black rice very well in a strainer.
  5. After wild rice has cooked 10 minutes, add rinsed black rice to pan and simmer covered an additional 45 minutes until liquid is absorbed.
  6. Meanwhile, rinse brown basmati rice in a strainer.
  7. Add brown rice to 7 oz vegetable or chicken stock in another saucepan.
  8. Bring to a boil, reduce heat, cover and simmer about 45 minutes until liquid is absorbed.
  9. If liquid does not get fully absorbed, you can tilt the lid on either of the rice pots and cook a few more minutes to let the excess evaporate.
  10. Let rices stand about 5 minutes after cooking.
  11. Meanwhile, cut squashes in half from top to bottom and scoop out seeds.
  12. Oil a sheet pan or line with parchment paper.
  13. Place squash halves cut side down on sheet pan and bake at 400 degrees F for about 30 minutes until they’re pierced easily with a fork.
  14. Remove, turn over to cool enough to handle.
  15. Meanwhile (I know I’m saying that a lot.), chop the apple into about ¼ inch dice.
  16. Mix warm rice with margarine, maple syrup, salt, pepper, almonds, cranberries, and apple.
  17. Mound stuffing in squash halves. Heat about 15 minutes in a 400 degree oven.
Recipe by Savory Nature at http://savorynature.com/2015/01/15/three-rice-stuffed-acorn-squash/