May the respite of cool weather reach us this month! October brings the first crisp, cool nights to Phoenix – a taste of the next glorious six months. In celebration of the ability to return outside for meals on the patio, a collection of fall-inspired recipes:
- 6 ounces wild rice
- 2 cups vegetable or chicken broth
- 1 teaspoon thyme
- 1 cup celery, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3/4 cup dried cranberries
- 1/2 cup toasted, chopped almonds
- 2 tablespoons minced fresh parsley
- 4 medium acorn squash
- 3/4 cup water
Heat oven to 350 degrees. In a sauce- pan, bring rice, broth and thyme to a
boil. reduce heat; cover and simmer for 25 minutes. In a frying pan, brown celery and onion in oil. re- move fro heat, and add cranberries, almonds, parsley and finally the cooked rice. To prepare squash, halve and remove seeds. Fill squash with rice mixture and place on a greased baking sheet. bake for 45-50 minutes, until squash is tender.
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