Here is an interesting mix of savory vegetables with sweet fruits and molasses. Reserve the acorn squash shells to use as serving bowls for a nice touch.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 acorn or pepper squash, slit several times with a knife
- 2 cups (500 mL) vegetable stock
- 1/2 cup (125 mL) long grain white rice
- 1/2 cup (125 mL) wild rice
- 1 cup (250 mL) diced carrots
- 1 cup (250 mL) canned crushed pineapple
- 1/2 cup (125 mL) raisins or dried cherries
- 2 Tablespoons (30 mL) orange juice concentrate
- 1-1/2 Tablespoon (22 mL) molasses
- 1 Tablespoon (15 mL) packed brown sugar
- 1/2 teaspoon (2 mL) cinnamon
Preparation:
Microwave acorn squash on High for 10 minutes or until tender; cool. Cut into half lengthwise. Scoop out cooked flesh. If desired, keep shell intact. Chop flesh.
Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and wild rice. Bring to a boil. Reduce heat to medium-low; cook, covered for 20 minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are tender and liquid is absorbed. (Wild rice will be crunchy).
Add squash, pineapple, raisins, orange juice concentrate, molasses, brown sugar, and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated through. If desired, spoon squash mixture into reserved shell as a serving platter. Pour remaining squash into a serving dish.
Yield: 4 servings
Nutrition per serving: 330 calories; 1 g fat; 7 g protein; 77 g carbohydrates; 99 mg sodium; 5 g fibre.
Recipe Source: Rose Reisman's Sensationally Light Pasta & Grains (Penguin Books)
Reprinted with permission.
Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and wild rice. Bring to a boil. Reduce heat to medium-low; cook, covered for 20 minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are tender and liquid is absorbed. (Wild rice will be crunchy).
Add squash, pineapple, raisins, orange juice concentrate, molasses, brown sugar, and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated through. If desired, spoon squash mixture into reserved shell as a serving platter. Pour remaining squash into a serving dish.
Yield: 4 servings
Nutrition per serving: 330 calories; 1 g fat; 7 g protein; 77 g carbohydrates; 99 mg sodium; 5 g fibre.
Recipe Source: Rose Reisman's Sensationally Light Pasta & Grains (Penguin Books)
Reprinted with permission.
