Three Rice Stuffed Acorn Squash
Total time
Recipe type: Side or Vegan Entree
Serves: 8 servings
- 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
- Preheat oven to 400 degrees F.
- Rinse wild rice in a strainer.
- Add wild rice to a saucepan with 1 cup vegetable or chicken stock.
- Bring to a boil, turn down heat, cover and simmer 10 minutes.
- Meanwhile, rinse black rice very well in a strainer.
- After wild rice has cooked 10 minutes, add rinsed black rice to pan and simmer covered an additional 45 minutes until liquid is absorbed.
- Meanwhile, rinse brown basmati rice in a strainer.
- Add brown rice to 7 oz vegetable or chicken stock in another saucepan.
- Bring to a boil, reduce heat, cover and simmer about 45 minutes until liquid is absorbed.
- 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.
- Let rices stand about 5 minutes after cooking.
- Meanwhile, cut squashes in half from top to bottom and scoop out seeds.
- Oil a sheet pan or line with parchment paper.
- 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.
- Remove, turn over to cool enough to handle.
- Meanwhile (I know I’m saying that a lot.), chop the apple into about ¼ inch dice.
- Mix warm rice with margarine, maple syrup, salt, pepper, almonds, cranberries, and apple.
- 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/
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