Archive for January 6th, 2010


Brown rice pilaf in acorn squash bowls (from VeggieBelly)

6 acorn squash

1 cup brown rice

1 3/4 cup stock or water

1 onion

4 cloves garlic

2 stalks celery

1/4 cup chopped water chestnuts

1 teaspoon thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice or ground cloves

pinch of nutmeg

1 teaspoon lemon juice

handful of parsley, chopped

1 1/4 teaspoons salt

freshly ground pepper

2 tablespoons olive oil

Preheat oven to 400 degrees F. Wash and dry squash. Carefully cut off the top. Trim some of the flesh off the cap. Scoop the seeds and fiber out. Drizzle a little olive oil on the inside of the squash, sprinkle with salt and pepper. Pour a little water in an oven proof pan. Place the squash with lids on in the pan. Bake for about 1 hour, 15 minutes. Squash is done when it s fork tender.

To prepare rice, heat a skillet with olive oil. Chop the onion, carrot, and celery finely. Add to the oil and saute for about a minute. Then add minced garlic and saute another 30 seconds. Add the rice, thyme, cinnamon, nutmeg, allspice. Saute on medium heat for about 4 minutes. Pour in the stock or water, lemon juice, and salt and pepper. Bring to a boil, then reduce heat, cover the pan and let the rice simmer for about 30 minutes or til cooked. Cooking time may vary depending on your rice.

Stir in the parsley and water chestnuts. To serve, spoon the rice into the acorn squash bowls. Scoop the squash along with rice to eat. Makes 12 servings.

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