Acorn Squash and Chard with Lentils and Rice
From: Diane - Staten Island, New York

• 1 cup long grain brown 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 diced tomatoes in juice
• 1 T dried oregano
• 1/4 tsp crushed red pepper
• 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.