from vt.com #2

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These recipes were posted at www.vegetariantimes.com in November.

 

Quinoa-And-Wild Rice- Stuffed Squash

Winter Squash Bisque

 

* Exported from MasterCook *

 

Quinoa-And-Wild Rice-Stuffed Squash

 

Recipe By : www.vegetariantimes.com 11/99

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 small acorn squash

halved and seeds removed

6 cups water

1 cup uncooked wild rice -- rinsed

(genuine Ojibwa if possible)

1 cup uncooked quinoa -- rinsed

2 teaspoons vegetable oil

4 scallions -- chopped

(white and light green parts)

1/2 cup chopped celery

1 teaspoon dried sage

1/2 cup dried cranberries

1/3 cup dried apricots -- chopped

1/3 cup chopped pecans or walnuts

1/2 cup fresh orange juice -- up to 3/4

Salt -- to taste

 

Based on traditional ingredients, this recipe combines the earthy flavors

of quinoa and wild rice with sweet dried cranberries and apricots. For a

festive and tasty presentation, serve in baked acorn squash halves.

 

Preheat oven to 350 degrees. Arrange squash halves cut side down in baking

dish or roasting pan. Bake until tender, 25 to 30 minutes.

 

Meanwhile, make filling. In large saucepan, bring 4 cups water to a boil.

Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until

rice is tender, about 40 minutes. Drain if necessary.

 

In another large saucepan, bring remaining 2 cups of water to a boil. Add

quinoa. Reduce heat and simmer until water is absorbed and quinoa is

tender, about 12 minutes.

 

In large, deep skillet, heat oil over medium heat. Add scallions, celery

and sage, and cook, stirring often, until vegetables begin to soften, about

3 minutes. Add dried fruits and nuts and cook, stirring often, until

heated through. Using a fork, fluff quinoa and wild rice, then add both to

skillet. Add orange juice and mix until heated through. Season with salt.

 

To serve, remove squash from oven and arrange on serving platter. Spoon

filling into each squash cavity and serve. Makes 6 servings.

 

Per Serving: 454 Cal.; 12g Prot.; 6g Fat; 95g Carb.; 0 Chol.; 31mg Sod.; 6g

Fiber.

 

 

 

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* Exported from MasterCook *

 

Winter Squash Bisque

 

Recipe By : www.vegetariantimes.com 11/99

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds butternut or other winter squash

15 ounces canned diced tomatoes

4 1/2 cups vegetable stock or water

1/2 cup apple juice

1 jalapeno pepper -- seeded and minced

1 teaspoon chopped ginger root

1 teaspoon curry powder

1/4 teaspoon grated nutmeg

1 teaspoon mustard seeds

2 red bell peppers -- roasted and diced

Salt and pepper -- to taste

1 tablespoon olive oil

 

Butternut, delicata and banana squash are equally good in this recipe.

 

Preheat oven to 450 degrees. Prick squash a few times and bake until

tender, 35 to 50 minutes.

 

Meanwhile, drain tomatoes, reserving juice. Place tomato juice, stock or

water, apple juice, jalapeno, ginger, curry powder and nutmeg in a large

saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.

 

Toast mustard seeds until they have darkened. Add bell peppers and

reserved tomatoes; stir-fry for about 30 seconds. Set aside.

 

Cool squash slightly and peel. Halve squash and scoop out seeds. In a

food processor, puree squash and stock mixture in batches; transfer to pot.

Salt and pepper to taste, then stir in tomato mixture. Warm if necessary

over very low heat. Add oil and stir to blend. Makes 6 servings.

 

Per Serving: 130 Cal.; 2g Prot.; 2g Fat; 25g Carb.; 0 Chol.; 76mg Sod.; 7g

Fiber.

 

 

 

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