🫙 From the Spice Rack
Acorn Squash with Wehani Rice & Pecan Stuffing
Ingredients 3 medium acorn squash 2 cups wehani rice, or rice blend 4 cups water 1 tablespoons tamari 1 tablespoons soy margarine, or butter 1 cup carrot, diced 1 cup celery, diced...
maineasy
Ingredients8 items
Ingredients
- butter, approx
- onion, approx
- salt, approx
- oil, approx
- rice, approx
- water, approx
- carrot, approx
- celery, approx
Directions
- 1
Ingredients 3 medium acorn squash 2 cups wehani rice, or rice blend 4 cups water 1 tablespoons tamari 1 tablespoons soy margarine, or butter
- 2
Seed, then steam for 20 minutes (squash will not be fully cooked)
- 3
Set aside
- 4
May be prepared one day ahead
- 5
Refrigerate.) Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat
- 6
Add rice and return to a boil
- 7
Reduce heat and simmer, covered, until liquid is absorbed and rice is tender
- 8
Rice may be cooked up to 2 days ahead