Ingredients:
• 1 cup – mixed Rice blend (it has white, brown, wild and red Rice)
• 1 – small acorn squash (prepared and baked)
• 1 tsp – Fennel seeds
• 1 tsp – Cumin seeds
• 1 – large onion, chopped
• 2 to 3 – scallions, white and green, chopped
• 1 to 2 Cloves – garlic, minced
• 1 cup – white and Orange carrots, chopped into small pieces (or you can use only Orange carrots)
• 1 – Celery with greens, chopped
• 1/2 cup – frozen Green peas ( if using fresh, steam it for a few minutes until soft)
• A few sprigs of sage
• A few sprigs of cilantro/parsley
• A few toasted sliced Almonds (or you can use toasted acorn squash seeds too)
• Salt and pepper to taste
Method:
- Cook the rice as per instructions given in your packet.
- Bake the acorn squash in a moderately hot oven.
- Toast the almonds/seeds in a pan for a few minutes until lightly browned. Set aside.
- In the same pan, heat 1/4 tsp of oil.
- Add the cumin and fennel seeds to it.
- Once the seeds start producing an aroma, add the onions, scallion whites and garlic.
- Sprinkle a little salt to sweat out the onions and cook for 2-3 minutes until soft.
- Add the celery and carrots and cook for another 5-6 minutes or until the vegetables are soft.
- Remove the pulp from the acorn squash, making sure to leave some in the shell and add it to the onion mixture.
- Toss it until well blended with other vegetables.
- Now add the cooked rice and frozen peas along with scallion greens.
- Add more seasoning if needed and cook for 1-2 minutes so that all the ingredients come together.
- Finish off with plenty of herbs.
- Take the acorn shell, spoon some of the rice mixture into it and garnish with nuts and some herbs.
- Serve warm.
- Recipe Courtesy: http://chefinyou.com/