Acorn Squash and Wild Rice

Title:
Acorn Squash and Wild Rice

Yield:
4 Servings

Categories:
Vegetables,
Rice




Ingredients:





     2    Acorn squash, ~1-1/2 lb ea


   1/2 lb Small Brussels sprouts


     2 ts Olive oil


     1 c  Diced onion


     1 ts Fennel seeds


     1 ts Dried marjoram


   1/4 c  Minced fresh sage


   1/4 c  Fresh orange juice


     2 ts Fresh lemon juice


   1/8 ts Freshly grated pepper


     2 c  Cooked wild rice






 1.  Preheat the oven to 350 degrees (F).


 


 2.  Cut each squash in half and remove the seeds and pulp.  In a large


 baking dish, place the squash, cut side down, with about 1 inch of water.


 Bake until tender, about 45 minutes.


 


 3.  Pour about 2 inches of water into a large stockpot.  Place a


 collapsible steamer in the pot, cover, and bring to a boil.  Place the


 Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or


 until tender.  Set aside.


 


 4.  Meanwhile, in a large skillet, heat the oil over low heat.  Add the


 onion and saute for 10 minutes, stirring frequently.  Stir in the fennel,


 marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3


 minutes.  Stir in the cooked wild rice and the Brussels sprouts and heat


 through.


 


 5.  Spoon the wild rice and Brussels sprout mixture into the squash


 cavities.  Serve immediately.


 


 I often microwave the acorn squash by placing in a shallow glass pan with


 about 1/2-inch of water, covering with saran wrap and nuking for about 10


 minutes or until tender.


 Posted to MM-Recipes Digest  by BobbieB1 
on Apr 27, 1998