ACORN SQUASH WITH WEHANI RICE
Instructions:
- 3 Acorn squash
- 2 cups Wehani rice or rice blend
- 4 cups Water
- 1 tablespoon Tamari
- 1 tablespoon Soy margarine or butter
- 1 cup Carrot -- diced
- 1 cup Celery -- diced
- 1 cup Onion -- diced
- 1/4 teaspoon Dried thyme
- 1/2 teaspoon Fresh ginger -- minced
- 2 tablespoons Pecan pieces
- 1 tablespoon Orange zest -- minced
- Sea salt
- Freshly ground black pepper
- GLAZE
- 1 cup Orange juice
- 1 tablespoon Honey or barley malt
- 1/4 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 2-quart saucepan over medium-high 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 1/2 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.