Recipe - Acorn Squash With Wehani Rice And Pecan Stuffing

3 Acorn squash
2 cup Wehani rice or rice blend
4 cup Water
1 tablespoon Tamari
1 tablespoon Soy margarine or butter
1 cup Carrot, minced
1 cup Celery, minced
1 cup Onion, minced
One fourth teaspoon Dried thyme
One half teaspoon Fresh ginger, minced
2 tablespoon Pecan pieces
1 tablespoon Orange zest, minced
Sea salt
Freshly ground black pepper

GLAZE
1 cup Orange juice
1 tablespoon Honey or barley malt
One fourth teaspoon Cinnamon

Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not
be fully cooked). Set aside. (May be prepared one day ahead.
Refrigerate.)

Bring water and tamari to a boil in a 2quart saucepan over mediumhigh
heat. Add rice and return to a boil. Reduce heat and simmer, covered,
until liquid is absorbed and rice is tender. (Rice may be cooked up to 2
days ahead; refrigerate until used.)

For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and
ginger in margarine or butter until onions are golden. Thoroughly toss in
pecans, orange zest and rice. Season with salt and pepper to taste. Remove
from heat and set aside. (Stuffing may be prepared 1 day ahead and
refrigerated.)

Put glaze ingredients into a small jar and shake vigorously to combine.
Keep refrigerated until ready to use. (Glaze may be prepared a day ahead.)

One hour before serving, preheat oven to 375 F. Mound stuffing mixture
into each squash half to about 2 inches over top of squash. Place stuffed
squash halves in a baking pan filled with One half cup of water. Drizzle some
glaze over stuffing and brush onto squash. Cover with foil and bake 20
minutes.

Drizzle remaining glaze over squash, and continue baking, uncovered, for
another 20 minutes until glazed and lightly browned. Serve immediately.

Calories per serving: 326 Grams of fat: 5 % fat calories: 14 Cholesterol: 0
mg. Grams of fiber: 5.8

Adapted from a recipe in Delicious! magazine (November 1994) Typed for you
by Karen Mintzias
Posted to MCRecipe Digest V1 #196

Date: Tue, 13 Aug 1996 11:25:51 0400

From: marie@FreeMark.COM (Marie Slone)