Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries Recipe

Ingredients

  • 7 c. Water
  • 2 c. Wild rice, (about 12 ounces)
  • 3 sm Acorn squash, (each 10-12 ounce), cut in half, seeded
  • 2 Tbsp. Butter
  • 2 c. Finely minced onions
  • 2 tsp Crumbled dry sage leaves
  • 2 Tbsp. Fresh lemon juice
  • 1/2 c. Dry cranberries
  • 3 Tbsp. Dry cranberries, additional (about 3- 1/2 ounces)
  • 1/2 c. Minced toasted hazelnuts
  • 3 Tbsp. Minced toasted hazelnuts, additional (about 3 ounces)
  • 1/4 c. Minced fresh parsley

Description

Bring 7 C. Water And Rice To Boil In Heavy Large Saucepan. Reduce Heat; Cover And Simmer Till Rice Is Tender, About 1 Hour. Drain. Transfer Rice To Large Bowl. Preheat Oven To 375…

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