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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an excellent Thanksgiving side dish - I am making it for my family this year. The presentation in the squash is an awesome addition to any table and has the added benefit of the squash. The cranberries and nuts make an excellent texture contrast to the creaminess of the rice Ingredients:
1 (6 ounce) package long grain |
1 cup cooked brown rice |
3 cups vegetable or chicken broth - divided |
1 teaspoon rubbed sage |
1 teaspoon dried thyme |
2 celery ribs, chopped |
1 medium onion, chopped |
1 tablespoon olive or vegetable oil |
3/4 cup dried cranberries |
1/2 cup toasted, coarsely chopped pecans |
2 tablespoons minced fresh parsley |
4 medium acorn squash |
3/4 cup water |
Directions:
1. In a large saucepan, cook the wild rice according to package directions. Use 1 cup stock in place of 1 cup of the water. Use , meanwhile, cook brown rice in the remaining 2 cups stock. Combine and add sage and thyme.
2. In a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
3. Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
4. Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.
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