Adapted From: Sarah Brown’s World Vegetarian Cookbook
Serve this rich, elegant winter dish at a dinner party and
they’ll never notice that it’s healthy & vegetarian. Instead of cooking the
small amount of wild rice, I cook a large amount and use the leftovers for
meals later in the week.
Serves: 4
2oz (50g) wild
rice
4 small or 1 large squash
2 TBSP vegetable
oil
12oz (350g) leeks,
cleaned and finely chopped
1oz (25g) walnuts
or hazelnuts, chopped
pinch nutmeg
300mL double
cream
salt & pepper
1.
Cook the wild rice in plenty of boiling
water for 35 – 40 minutes or until the grains have cracked and curled. Drain
and leave to cool.
2.
Slice the lid off of each small squash
and remove the seeds and cut away a little of the flesh, leaving a thick shell.
If using a large squash, cut in half lengthways. Scoop out the seeds. Cut away
a little of the flesh.
3.
Reserve the squash flesh. Cut a little
slice off the base of each squash so that the shells do not wobble.
4.
Season the inside of each shell.
5.
Heat the oil in a large pan and gently
fry the leeks for a few minutes, then stir in the squash flesh, chopped walnuts/hazelnuts,
nutmeg and cooked wild rice. Season well.
6.
Divide the vegetables into the squash
shells and pour over the cream. Cover with lids and/or foil.
7.
Bake at 350 degrees F for 45 – 60
minutes (until the squash is cooked).
8.
Serve hot & ENJOY!
Kristen Yarker,
MSc, RD helps moms and dads support your picky kids to get good nutrition
today…and instill a life-long love of healthy eating. After 7 years of moms
asking for help with their eating too, Kristen created 40 Days to a Healthier, Happier You women’s weight loss program.
Find out more at www.KristenYarker.com
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