Whole Grains with Cranberries, Squash, and Pecans
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Indian Harvest Specialtifoods
ingredients
2 pounds Indian Harvest Whole Grain 5 Blend (or long grain brown rice)
2 quarts chicken stock
4 cups buttercup or acorn squash (peeled, seeded and cubed 1?4 inch)
1/2 cup olive oil
2 Tbsp fresh sage, chopped
salt & pepper to taste
8 ounces thick cut bacon
1 leek (half moon cut, dark green part omitted)
2 cups pecan halves, toasted
2 cups dried cranberries
2 quarts chicken stock
4 cups buttercup or acorn squash (peeled, seeded and cubed 1?4 inch)
1/2 cup olive oil
2 Tbsp fresh sage, chopped
salt & pepper to taste
8 ounces thick cut bacon
1 leek (half moon cut, dark green part omitted)
2 cups pecan halves, toasted
2 cups dried cranberries
Instructions
1. Cook Indian Harvest Whole Grain 5 Blend in chicken stock, reserve.
2. Preheat oven to 400° F. Coat cubed squash with olive oil, sage and salt and pepper to taste. Spread squash onto hotel pan and roast for 5 to 6 minutes on each side, remove and cool.
3. Sauté bacon until fat is rendered out, add leeks and sauté for an additional minute. Remove excess bacon fat if
desired. Add pecans and cranberries and mix well.
4. Heat rice before stirring in squash and bacon cranberry pecan mixture. Mix well and serve immediately.
Visit Indian Harvest's website for more great foodservice recipes.
makes:
40 servings
serving size:
one half cup
