Wild Rice & OrzoCuisine: Parve Category: Side dish Servings: 10 Ingredients:4 small acorn squash, cut in half & seeded (optional)salt & pepper 1 cup wild rice, rinsed & drained 2 tbs minced shallots 4 cups chicken stock 1 cup orzo 1 tsp kosher salt 2 tbs olive oil 3 tbs margarine 2 bunches scallions, sliced 1/4 cup fresh parsley Instructions:1. Place squash halves, cut side down in glass dish, cover with plastic wrap. Pierce wrap with fork. Micro for 10 min. Rind will be soft to the touch. 2, Uncover & let cool enough to add salt & pepper & mash. 3, Combine washed rice, minced shallots & chicken stock in heavy saucepan Bring to boil, stir, & reduce heat. Simmer for @ 50 min. If too hard, add a little more water & cook for another 5 to 10 min. Remove from heat & uncover. There should be some liquid left. 4. Cook orzo in boiling water with 1 tsp salt for 8 min or until al dente. Drain & set aside. 5. Heat oil in skilled & 1 tbs margarine, add scallions & saute for a min or 2. or until tender. 6. Add reserved rice, orzo & parsley, stirring to blend. Add salt & pepper to taste. Reduce heat to low, cook for 5 min more until heated thru. 7. Spoon wild rise mixture into squash halves. Dot with remaining butter. Cover & chill. Bake 25 min at 425 when ready to serve.Click Here To Return To The Recipe List This Page Generated By: |