Ingredients
- 2 tablespoons olive oil, divided
- 2 acorn squash, halved and roasted
- 2 teaspoons cinnamon
- 1 cup lentils, rinsed and cleaned
- 1 cup brown rice
- 1 tablespoon coriander
- 1 bay leaf
- 2 tablespoons curry powder
- Salt and pepper, to taste
- 3 1/2 cups vegetable stock, divided
- 1 onion, chopped
- 1/2 cup dried apricots, chopped
- Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
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By PurpleAngelCaviar
on January 03, 2012
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This recipe is pretty good, especially if you're trying to eat less meat (New Year's resolution.
Some comments for the next time:
- Cook the lentils first for about 20 minutes, and then add the rice (I used basmati rice, and that might cook faster than brown rice.
- Chopped walnuts might add an interesting texture to this recipe
- Experiment with adding a few golden raisins, in addition to the dried apricots
- Add 1 tbsp of ground flax seed to the rice/lentil mix to throw in some Omega-3
By delaina
on November 28, 2010
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OK so the idea was nice but this didn't not work as described for the following reasons:
1. Listen when everyone tells you to add MUCH more time and liquids to your rice as it cooks. I think mine was about done at the 1 hour, 40 minute mark and I had to add about double the liquid overall
2. The squash should be cut before roasting as mine was hardly cooked.
By stephaniekeegan...
Monrovia, CA
on May 31, 2010
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I wish I would have left out the squash all together and just made a lentil stew. The flavors are great but the squash was an unnecessary component in my opinion. Also, when does something qualify as a stew and when is it just rive and beans, Not sure what I did wrong but it was more of a wet side dish than a stew. This was my first time trying out a Food 911 recipe but in general I really have loved all of Tyler Florence's recipes.
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