Simple Recipes for Every Day
Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash
- Serves: 10
- Prep Time: 30 min
- Cook Time: 50 min
Ingredients
- 2 medium delicata squash, seeded and sliced into 1-inch rings
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 3 medium shallots, diced
- 4 celery ribs, diced
- 4 garlic cloves, minced
- 1 pound ground mild Italian sausage
- 1 teaspoon fresh thyme leaves
- 4 cups forbidden rice
- 4 cups chicken or turkey stock
- ½ pound chanterelle mushrooms
- ⅓ cup roughly chopped flat leaf parsley
Method
Preheat the oven to 375°F with a rack in the center position.
Place the squash on a baking sheet. Brush with 1 tablespoon of the olive oil and sprinkle with ½ teaspoon of the salt. Roast for about 20 minutes, or until tender and lightly browned.
Meanwhile, heat 1 tablespoon of the remaining olive oil in a large saucepan over medium-high heat. Once the oil is glistening, add the shallots and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant about 1 minute more.
Transfer the vegetables to a medium bowl, and reduce the heat under the saucepan to medium. Add the sausage and cook, breaking up with a wooden spoon, until cooked through, about 8 minutes. Return the vegetables to the saucepan, then stir in the thyme, rice, chicken stock, remaining ½ teaspoon of salt and 1½ cups water.
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the rice is tender and the liquid has been absorbed.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Once the oil is glistening, add the mushrooms and cook, stirring, until tender, about 3 minutes.
Transfer the rice to a serving dish and top with the squash and mushrooms. Sprinkle with the parsley and serve. Store in an airtight container in the refrigerator for up to 3 days.