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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
small acorn squash,chopped small
14 oz
can dicedtomatoes in juice
1 T
dried oregano
1/4 tsp
crushed redpepper
1/2 tsp
1 tsp
galic powder
red onions
1 cup
pine nuts
olive oil
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.


Recipe group: Sauce.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Diane - Staten Island, New York was inserted by Renato Pichler / 2002-04-30 22:26:51

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Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.
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