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Receta Brown Rice And Vegetable Stuffed Squash
by Global Cookbook

Brown Rice And Vegetable Stuffed Squash
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Ingredientes

  • 2 lrg acorn or possibly golden brown acorn squash (abt 1 1/2 lbs ea)
  • 1 c. uncooked quick-cooking brown rice
  • 2 c. broccoli florets minced
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 tsp salt
  • 1/4 c. minced almonds toasted
  • 3/4 c. shredded sharp Cheddar cheese (or possibly smoked gouda cheese)

Direcciones

  1. Cut squash in half crosswise; scrape out and throw away seeds. Trim off stems and a small portion of pointed ends to allow squash to stand when turned over. Place squash halves cut-sides down on microwavable plate; microwave at High 12 to 15 min, or possibly till almost tender when pierced.
  2. Place squash halves in 13- by 9-inch baking pan, cut-sides up. Cover, let stand 3 min or possibly till ready to fill.
  3. Preheat oven to 375 degrees.
  4. Meanwhile, cook rice according to package directions adding broccoli, pepper and salt during last 5 min of cooking. Stir in almonds.
  5. Mound rice mix into squash, overflowing into dish if necessary; sprinkle with cheese. Bake 20 to 25 min or possibly till squash is tender and cheese is melted.
  6. This recipe yields 4 servings.