Use your favorite variety of apple for this fall meal from Vegetarian Times. Because apples are currently in season, you can pick your own locally making the dish sustainable.
Ingredients
1 cup mushroom broth
1/2 cup wild rice
1/4 cup red quinoa
2 Tbs. olive oil
1 cup finely chopped shitake mushrooms
1/4 cup finedly chopped red onion
1 Tbs. chopped fresh sage
1/4 cup low-fat cream cheese, cut into small pieces
1/4 cup dried cranberries, chopped
4 medium apples
1/2 cup grated sharp white Cheddar cheese (optional)
Procedure
1. Preheat oven to 350 degrees. Bring both and 1 cup water to a boil. Add wild rice, cover, reduce heat to medium-low, and cook 20 minutes more, or until most of the water is absorbed.
2. Heat oil in skillet over medium heat. Add mushrooms and onion, and saute 7 minutes. Stir in sage and wild rice, and increase heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in cream cheese. Fold in cranberries.
3. Halve apples through stem, and scoop out core and seeds, leaving 1/4-inch-thick wall around sides. Fill apple halves with 1/2 cup rice mixture. Place in 11×7-inch baking dish. Fill baking dish with 1 cup water, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with Chedder (if using), and bake 15 minutes more, or until apples are soft and tops are beginning to crisp.
