Acorn Squash and Chard with Lentils and Rice

1 cup long grainbrown rice
1 cup brown lentils
1/2 cup wild rice
4 cups veggie stock
1 cup water
1 small acorn squash,chopped small
14 oz can dicedtomatoes in juice
1 T dried oregano
1/4 tsp crushed redpepper
1/2 tsp salt
1 tsp galic powder
2 red onions
1 cup pine nuts
olive oil
1 bunch swiss chard,washed, chopped, stems removed
1/4 cup balsamic vinegar


Cook the rice, lentils and wild rice in broth for 20 minutes in a pressure cooker or fifty minutes be conventional means.

Add squash, tomatoes and seasoning and simmer until squash is cooked through--about 10 minutes (test with a fork).

Meanwhile fry onions and nuts, in enough olive oil, slowly until onions are carmelized.

Add onion mixture to pot with swiss chard and cook until chard is wilted.

Stir in balsamic vinegar.


additional informations

Recipe group Sauce
region American
Diane - Staten Island, New York
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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