Brown and California Wild Rice Stuffed Squash
Lightly brush the squash halves with 1 tablespoon of the oil. Place squash, cut side down on a large foil-lined baking sheet. Bake 15 minutes.
Stir together the onions, bell pepper and remaining oil in a large bowl. Turn the squash over, season with 1/4 teaspoon of the salt and black pepper. Spoon 1/2 teaspoon syrup in each squash cavity. Arrange the onion mixture in a single layer on the baking sheet. Bake 20 minutes or onions are beginning to lightly brown on edges. Add the nuts to the baking sheet and continue baking for 5 minutes or until squash is tender when pierced with a fork.
Place the squash on a serving platter. If time allows, stir the onion mixture on the foil and fold up the edges of the foil to seal. Let stand 10 minutes to allow vegetables to absorb flavors and release some of their natural juices.
Combine the onion mixture with the brown rice, wild rice, cumin, nutmeg, remaining 1/2 teaspoon salt and pepper flakes in the same large bowl used to toss the onion mixture previously. Mound equal amounts in each squash half. Drizzle 1 teaspoon syrup around the outer edges of each squash.
Nutrition facts per serving: Each serving provides 320 calories, 7 grams protein, 8 grams fat, 59 grams carbohydrate, 6 grams dietary fiber, 0 grams cholesterol and 330 milligrams sodium
Compliments of California Wild Rice Advisory Board
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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