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Photo: Leigh Beisch
Active Time:25 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwild rice blend4smallacorn squash4tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided3mediumshallots, thinly sliced½cupdried cherries2tablespoonsfresh thyme leaves, chopped2clovesgarlic, minced½teaspoonground pepper2tablespoonschopped fresh chivesPomegranate arils (seeds) for garnish
Cook Mode(Keep screen awake)
Ingredients
1cupwild rice blend
4smallacorn squash
4tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
3mediumshallots, thinly sliced
½cupdried cherries
2tablespoonsfresh thyme leaves, chopped
2clovesgarlic, minced
½teaspoonground pepper
2tablespoonschopped fresh chives
Pomegranate arils (seeds) for garnish
DirectionsPreheat oven to 400°F.Cook wild rice blend according to package directions. Drain excess liquid, if necessary.Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.Originally appeared: EatingWell Magazine, November 2021
Directions
Preheat oven to 400°F.Cook wild rice blend according to package directions. Drain excess liquid, if necessary.Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.
Preheat oven to 400°F.
Cook wild rice blend according to package directions. Drain excess liquid, if necessary.
Meanwhile, cut squash in half horizontally. Scoop out and discard seeds. Brush 2 tablespoons oil over the squash cavities and season with 1/4 teaspoon salt. Place, cut-side down, on a baking sheet. Roast until tender and lightly browned, 35 to 40 minutes.
Heat the remaining 2 tablespoons oil in a medium skillet over medium-low heat. Add shallots and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in dried cherries, thyme, garlic and pepper and cook until fragrant, about 30 seconds. Add the cooked rice and season with the remaining 1/2 teaspoon salt. Remove from heat and keep warm.
Divide the rice mixture among the squash halves and sprinkle with chives and pomegranate arils, if desired.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)266Calories8gFat47gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
