Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

Story by Natalie
Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash
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When we started throwing out ideas for what The Modern Proper thanksgiving feast of 2015 would look like, we didn’t intend for it to be an entirely gluten free dinner. One recipe turned into the next and before we know it we were well on our way to something that would benefit many of our gluten free friends in the most beautiful way. Without sacrificing any flavor, indulgences, or vibrant colors, we succeeded in our first ever entirely gluten free feast.


The deep hues of the black rice in this dish play beautifully off the golden mushrooms and delicata squash we incorporated.

Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash
Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

If you’ve been following along with our Thanksgiving posts you might have noticed that something is missing: the stuffing. We had to really think outside of the box for this one. Sure, we could have stuck with the obvious choice and used gluten free bread (there are some great options out there these days), but we wanted to stretch our skills and our brains and come up with something new that would make everyone who ate it forget about the traditional version. What we came up with was this forbidden rice stuffing.

Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

The deep hues of the black rice in this dish play beautifully off the golden mushrooms and delicata squash we incorporated. The sausage is cooked along with the rice, resulting in the natural dying from the black rice and ultimately hiding it from sight, but adding huge flavor. Although we didn’t actually stuff the bird with this recipe, we were pleased that the outcome was rich and savory similar to what one might expect of a bread stuffing. The color and texture in this dish are unusual and striking against a backdrop of conventional Thanksgiving standbys, and yet its flavors compliment it beautifully. If you're looking for a gluten free alternative to the usual stuffing, or just simply want to step outside your comfort zone, give this a try and it might just become a new staple on your Thanksgiving table.

Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

Serves 10

Ingredients

2 medium delicata squash, deseeded and sliced in 1 inch rings
1 tsp salt, divided
4 tbsp olive oil, divided
3 shallots, diced
4 stalks of celery, diced
4 cloves garlic
1 tsp fresh thyme
1 lb chicken Italian sausage
4 cups forbidden rice
4 cups chicken or turkey stock
1 cup water
1/ lb chanterelles
1/3 cup flat leaf parsley, roughly chopped

Method

  1. Preheat oven to 375° F. Place the delicata squash rings on a baking sheet and brush with 1 tablespoon olive oil and sprinkle with ½ tsp salt. Roast for 20 minutes, until tender.
  2. While squash is roasting, in a large sauce pan, heat 2 tablespoons olive oil over medium-high heat. Add shallots and celery to oil and saute for 5 minutes. Add garlic and saute for 3 minutes longer.
  3. In a separate pan, brown sausage. Drain off excess grease.
  4. Add browned sausage, thyme, rice, stock and water to the pan with the shallot mixture.
  5. Turn heat up to medium-high and wait for stock to boil. As soon as the stock begins to boil turn heat to low, cover and simmer for 40 minutes, or until tender and all liquid is absorbed.
  6. While the rice is cooking, in a small sauce pan add 1 tbsp of olive oil over medium heat. Add mushrooms and saute until tender, about 3 minutes. Set aside.
  7. Once the rice is done move to a serving dish and layer mushrooms and squash on the top.
  8. Garnish with flat leaf parsley and serve immediately.