Wild Rice and Apple Stuffed Acorn Squash
The sweetness of the apple here complements the delicate flavors of squash, celery and thyme. Canola oil's high-heat tolerance makes it an ideal choice for both roasting and sautéing in this dish.
- 1/4 cup wild rice, rinsed 60 mL*
- 2 small acorn squash, halved and cored
- 1 Tbsp plus 2 tsp canola oil 25 mL
- 1/2 cup finely chopped onion 125 mL
- 2 garlic cloves, finely chopped
- 2 celery stalks, diced
- 1 large red apple, unpeeled and diced
- 1 Tbsp fresh thyme 15 mL
- 1. In glass or metal bowl, cover wild rice with 1 cup (250 mL) boiling water. Let sit covered for 1 hour, until kernels pop and then drain water.
- 2. Preheat oven to 400⁰F (200⁰C).
- 3. Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
- 4. Place squash, flat side down, on parchment-lined baking sheet. Bake 30 minutes or until squash is tender.
- 5. Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook 2 minutes. Add rice and thyme; mix well.
- 6. Remove squash from oven and stuff with wild rice blend. Serve.
- Cooks Note: *For convenience, use leftover or canned wild rice and omit the first step.
|Total Fat||6 g|
|Saturated Fat||0.5 g|
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Basmati Rice with Saffron and Whole Spices
This dish combines three of Kashmir's prized ingredients - basmati rice, cardamom pods, and saffron to create perfumed manna. Flavoring oils with whole spices is a hallmark of Indian cuisine, and I find the high temperature tolerance and clear taste of canola oil to be a great medium to do just that in this simple recipe.