xpost - chili-barley stuffed squash for holiday

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Variation on a popular winter vegetarian menu item at the Rittenhouse. It's a

full meal! A long recipe because it's a meal. xposted elf, veg-recipe, mc

 

 

* Exported from MasterCook *

 

Kidney Bean, Root Vegetable, Barley Chili-Stuffed Squash

 

Recipe By :Jim Coleman

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Winter

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried kidney or pinto beans -- rinsed and soaked

overnight

7 cups water -- divided

4 cups tiny pearled barley

3 16-ounce acorn squash -- or larger (20-oz)

1 teaspoon olive oil

1/2 cup diced onions

1/2 cup diced carrots

1/3 cup diced daikon or celeriac or salsify

1/3 cup diced taro or rutabaga or parsnip

1/3 cup diced butternut squash

2 tablespoons ground cumin

2 tablespoons pure red chile powder

2 cups canned tomatoes -- drained and diced

1 1/2 cups Low-Sodium broth

1/2 cup sliced scallions

1/2 teaspoon freshly cracked black pepper

2 tablespoons chopped fresh cilantro

12 scallions (optional) -- for garnish

 

Drain and rinse the beans and place in a saucepan. Add 4 cups of the water (or

enough to cover the beans by 1 inch) and bring to a boil over high heat. Reduce

the heat to a simmer and cook for 40 minutes, or until tender. Drain the beans

and transfer to a mixing bowl.

 

Meanwhile, place the barley in a saucepan with the remaining 3 cups of water and

bring to a boil over high heat. Reduce the heat to a simmer and cook for 12 to

15 minutes, until tender. Drain the barley and transfer to the bowl with the

beans. Toss the cooked beans and barley together and set aside.

 

Preheat the oven to 400F.

 

Cut the squash in half lengthwise. Place the squash, cut-side up, in an

oven-proof baking dish and add enough water to come 1/4 inch up the sides of the

squash. Cover with aluminum foil and par-bake in the oven for 15 minutes. Remove

from the oven and scoop out all the seeds and a little of the flesh, leaving

about a 1-inch thickness of flesh in the squash. Set aside. Lower the oven

temperature to 375F

 

Heat the olive oil in a saucepan. Add the onions, carrots, daikon, taro, and

butternut squash and sweat over medium heat for 2 minutes. Stir in the cumin,

chile powder, and tomatoes and cook for 2 minutes longer. Add the broth,

scallions, and pepper and simmer for 20 minutes, or until almost all the liquid

has evaporated. Remove the pan from the heat and gently stir in the cilantro.

 

Thoroughly stir the vegetable mixture into the bean and barley mixture. Spoon

the filling into the par-baked acorn squash and bake in the oven for about 15

minutes, or until the squash is tender. Remove from the oven and place each

squash on a serving plate. Angle the squash a little so the filling flows out

onto the plate. Place the scallions upright on one side of the squash to

garnish, and serve immediately.

 

NOTE discrepancy: book estimates 509 cals, 4g fat. MC estimates 650 cals, 4g

fat.

 

Description:

" Acorn squash half, stuffed with spicy bean stew "

Source:

" Rittenhouse Cookbook "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 650 Calories; 4g Fat (4.8% calories from

fat); 20g Protein; 142g Carbohydrate; 30g Dietary Fiber; 0mg Cholesterol; 187mg

Sodium. Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

Serving Ideas : Title in full: Kidney Bean, Root Vegetable and Barley

Chili-Stuffed Baked Acorn Squash

 

NOTES : Variation on a popular winter vegetarian menu item at the Rittenhouse.

It's a full meal! Serving the chile inside the oval, orange-fleshed acorn squash

makes a great presentation and a sure-fire conversation piece for any dinner

party. You can vary the mix of root vegetables, and you can spice up the chili

by adding jalapenos or hot sauce. This recipe is particularly convenient for

entertaining because you can make the chili ahead of time and then stuff and

bake the squash at the last minute.

Nutr. Assoc. : 3814 0 4420 2017 0 0 0 3035 1292 2407 0 2614 2470 1582 0

1091 0 2130706543