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Harvest Pilaf

Harvest Pilaf

4 acorn squash, halved and seeded

1 cup brown rice

½ cup wild rice (or any combination of two different rices)

4 cups broth

1 TBSP olive oil

1 medium onion, chopped

¾ cup celery, diced

½ cup pecans, chopped

½ cup dried apricots, diced

½ cup dried cranberries (or craisins)

½ teaspoon sea salt

2-1/2 teaspoon ginger

1/8 teaspoon each pepper, cardamom, cloves

1 teaspoon cinnamon

Set oven to 350 degrees. Cook both rice together in broth. Place squash halves in baking dish, cut side down, and bake for 30 minutes. Meanwhile, saute onions in oil until translucent. Add celery and saute a bit longer. Remove from heat and stir into cooked rice, adding nuts, dried fruit, and seasonings. When squash is cooked, remove from oven and spoon out most of the squash into the rice mixture. Be sure to leave some of the squash in the shells. Spoon squash/rice mixture into the cavity of each shell, mounding rice as much as possible. Cover with foil and return to oven to cook for 30 minutes more.

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