Basmati and Wild Rice over Acorn Squash with Braised Vegetables Recipe

Name: Basmati and Wild Rice over Acorn Squash with Braised Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 tsp. maple syrup; 1 tsp. low-sodium soy sauce; 1/4 tsp. ground cinnamon; 2 medium acorn squash, quartered and seeded; 1/4 cup pine nuts; 1 1/2 cups basmati-wild rice mix, such as Lundberg Farms; 1 Tbs. olive oil; 1 small red onion, diced ( 3/4 cup); 2 cloves garlic, minced (2 tsp.); 2 Tbs. olive oil; 1 head fennel, cut into chunks (1 1/2 cups); 2 cups baby carrots; 2 cups sugar snap peas; 1 Tbs. capers, drained; ⅓ cup chopped fresh parsley; Cranberry sauce for garnish, optional

Servings: persons

1 Tbs. olive oil
1 tsp. maple syrup
1 tsp. low-sodium soy sauce
1/4 tsp. ground cinnamon
2 medium acorn squash, quartered and seeded
1/4 cup pine nuts
1 1/2 cups basmati-wild rice mix, such as Lundberg Farms
1 Tbs. olive oil
1 small red onion, diced ( 3/4 cup)
2 cloves garlic, minced (2 tsp.)
2 Tbs. olive oil
1 head fennel, cut into chunks (1 1/2 cups)
2 cups baby carrots
2 cups sugar snap peas
1 Tbs. capers, drained
⅓ cup chopped fresh parsley
Cranberry sauce for garnish, optional

1
To make Acorn Squash: Preheat oven to 350F.
2
Coat baking sheet with cooking spray, or line with parchment paper.
3
Whisk together olive oil, maple syrup, soy sauce, cinnamon, and 2 Tbs.
4
water in small bowl.
5
Brush inside and edges of acorn squash wedges; place on prepared baking sheet.
6
Bake 30 to 40 minutes, or until squash is soft enough to prick with tip of knife.
7
Keep warm.
8
To make Basmati and Wild Rice: Toast pine nuts in small skillet over medium-low heat 3 to 5 minutes, or until browned and fragrant, shaking pan often.
9
Set aside.
10
Cook rice according to package directions.
11
Set aside.
12
Heat olive oil in large skillet over medium heat.
13
Saute onion and garlic in olive oil 3 to 5 minutes, or until soft.
14
Stir in rice and pine nuts, and season with salt and pepper.
15
Keep warm.
16
To make Braised Vegetables: Heat olive oil in Dutch oven or large saucepan over medium heat.
17
Saute fennel in oil 10 minutes, or until softened.
18
Add carrots, and saute 5 minutes more, or until carrots begin to brown.
19
Add 2 cups water, cover, and steam vegetables 10 to 15 minutes, or until soft.
20
Add snap peas, and steam 2 to 3 minutes more.
21
Season with salt and pepper, and stir in capers.
22
To serve: Place 1 Acorn Squash wedge on each plate.
23
Spoon Basmati and Wild Rice into center of each squash quarter, and top with Braised Vegetables.
24
Sprinkle with chopped parsley, and add a dollop of cranberry sauce, if desired.

1725

kcal

Calories

112

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 tsp. maple syrup, 1 tsp. low-sodium soy sauce, 1/4 tsp. ground cinnamon, and more.

Yes, Basmati and Wild Rice over Acorn Squash with Braised Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basmati and Wild Rice over Acorn Squash with Braised Vegetables

How did you like this recipe?

Frequently Asked Questions