Wild Rice & Acorn Squash Casserole- Vegetarian & Gluten Free

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For my vegetarian days, this casserole is a life saver. It is the perfect multi-functional staple that packs a hearty punch to keep you full.

You can use it as a main dish, side, soup base, or salad. This time I put about a cup on top of two cups of arugula and had it as a salad, there is so much flavor you do not need to add a dressing.

Another great way to use the casserole is as filling for enchiladas instead of using meat, or it makes a wonderful filling for wraps using Collard Green Leaves. Experiment!

Make sure you soak your lentils for at least 4 hours, or even better over night.

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Ingredients:

1 Small Acorn Squash
1.5 Cups Wild Rice
1 Cup Soaked Lentils
4 Cups Vegetable Broth
1 Small Onion
1 Stalk of Celery
2 Cloves of Garlic
1 Sweet Red Pepper
3 Kale Leaves
1 Tablespoon Oil
1 Tsp Diced  Fresh Thyme
(1/2 Cup) Grated Cheese
Salt & Pepper

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Directions:

Step 1– Cut your acorn squash in half and place in a shallow pan with about half a cup of water, and roast at 350 f, for about 25 minutes until soft. Remove from oven and let cool.

Step 2. Pour your rice, soaked lentils  and broth into a stock pot and cook at medium heat until soft and the water has evaporated about 30-40 min. (You can use a rice cooker if you would like)

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Step 3. In a skillet on medium heat, add your oil along with all of your bite sized vegetables ( Onion, Garlic, Celery, Red Pepper and Kale) and saute until soft.

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Step 4. Dice your roasted acorn squash into bite size pieces and mix with your rice and lentil mixture until it starts to break down a bit, then place in  your sauteed veggies and spread out into a casserole dish.

Step 5. Add your cheese on top and broil until browned. Remove & Serve.

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2 thoughts on “Wild Rice & Acorn Squash Casserole- Vegetarian & Gluten Free

  1. Pingback: Thanksgiving Appetizers | Gourmet Foodnet

  2. Pingback: Mushroom and Tempeh-Stuffed Acorn Squash with Cider Glaze | pulito e saporito

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