Thanksgiving squash and pilaf loaf (torte)

[Guest guest]

could be a side/complement or a main dish

 

 

* Exported from MasterCook *

 

Millennium Butternut Squash and Mixed Grain Pilaf Torte

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium butternut squash -- (12 cups cubes)

1 yellow onion

1/4 cup dry sherry -- see tips

1 teaspoon dried sage

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 teaspoon salt

2 tablespoons toasted sesame tahini

2 tablespoons cornstarch

2 tablespoons light miso (optional)

ADVANCE PREPS:

1/2 cup dried cranberries -- soaked in

stock or apple juice -- until plump

1/2 cup walnut pieces -- toasted, coarsely chopped

4 cups Millennium Mixed Grain Pilaf -- (see recipe)

 

1. In advance: prepare the mixed grain pilaf. Set the cranberries to soak. Toast

and chop the nuts.

 

2. Peel, seed and cut the squash into cubes. Add squash to a large pot of salted

boiling water, cook until tender (20 minutes). Drain well in a colander.

 

3. Cut onion lengthwise into thin crescents. In a medium saute pan or skillet

cook the onion and sherry over medium heat until the onion softens, about 10

minutes. Add the sage, allspice, nutmeg and salt. Mix well.

 

4. Transfer the onion mixture to a blender or food processor. Add the cooked

squash, tahini, cornstarch and miso. Puree until smooth.

 

5. Drain the cranberries and toss with the walnuts and pilaf. Place in a lightly

greased baking dish or 8-cup souffle dish. Firmly pack in the grain mixture and

pour the squash puree over it. [Preheat oven to 350F.]

 

6. Cover with a lid or aluminum foil. Bake for 30 minutes. Remove the cover or

foil and bake another 20 minutes, or until the top is lightly brown. Let cool at

least 15 minutes. Cut into serving portions and remove from the dish with a pie

server.

 

TIP - Replace sherry with one of the following: dry white wine, non-alcoholic

red wine, vegetable broth.

 

VARIATION: Use wild rice for half the grain in the pilaf and add chopped skinned

toasted hazelnuts and a cubed apple.

 

[COMMENT: The mc-editor supplied the oven temperature.]

 

EACH 248 CALS (29% from fat); 6 g protein, 38 g carbs, 8 g fat, 545 mg sodium; 7

g fiber.

 

Description:

" tahini and miso flavored squash puree "

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

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

 

Per Serving (excluding unknown items): 190 Calories; 6g Fat (28.8% calories from

fat); 4g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 438mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Dried cranberry and walnut studded mixed grain pilaf topped with a

butternut squash and tahini puree and bake until the puree is firm; slice

individual squares or wedges.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 5243 0 905 0 0 1582 0 0

 

 

* Exported from MasterCook *

 

Millennium Mixed Grain Pilaf

 

Recipe By :Eric Tucker, The Millennium, San Francisco, California

Serving Size : 0 Preparation Time :0:00

Categories : Millennium

 

Amount Measure Ingredient -- Preparation Method

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

1 yellow onion -- finely diced

1 peeled carrot -- finely diced

2 celery stalks -- finely diced

1/2 cup vegetable broth -- or water

1 teaspoon dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram (optional) -- or savory

1/4 teaspoon ground pepper

1 teaspoon sea salt

1/2 cup long-grain brown basmati rice

1/2 cup pearl barley

1/4 cup wild rice

1/4 cup red rice or wehani rice

1/4 cup wheat or rye berries

1/4 cup black barley or buckwheat groats

or grain of your choice

2 teaspoons dijon mustard

2 teaspoons tamari soy sauce

4 cups vegetable broth -- or water

 

1. In a medium, heavy saucepan, cook the onion, carrot, celery and stock over

medium heat until the vegetables are just softened, about 5 minutes. Add the

sage, thyme, marjoram, pepper, and salt. Add all the grains and stir constantly

for about 2 minutes to toast them.

 

2. Add the mustard, tamari, and water. Bring to a boil. Reduce heat to

medium-low, cover, and simmer for 30 to 35 minutes, until the liquid is

absorbed. Remove from heat, and let sit for 10 minutes before serving.

 

Description:

" Serves 6 to 8 "

Source:

" Millennium Cookbook by Eric Tucker and John Westerdahl "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 2042 Calories; 26g Fat (11.0% calories

from fat); 66g Protein; 400g Carbohydrate; 56g Dietary Fiber; 11mg Cholesterol;

10118mg Sodium. Exchanges: 25 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 5

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The restaurant usually combines six grains in a hearty pilaf; basmati

rice, wehani rice, and wild rice, along with barley, black barley, and wheat or

rye berries. All of these grains cook in about the same amount of time,

although some are softer or firmer than others, leading to a diversity of

texture. Try this pilaf with your own selection of grains. -- Eric Tucker

 

Nutr. Assoc. : 0 0 0 0 0 0 875 0 0 209 0 0 2367 1595 2151 0 0 0 0