WILD RICE WITH MUSHROOMS AND WINTER SQUASH
3 tablespoons extra-virgin olive oil
1/2 cup minced yellow onion
2 cups wild rice
1 Delicata squash, about 1 pound, peeled, seeded and cut into small cubes*
1/2 pound fresh porcini mushrooms, cut into thin slices, large slices halved**
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken stock
In large saucepan over medium-high heat, warm olive oil. When oil is hot and bubbling, add onion and saute until translucent, about 2 minutes.
Add wild rice and saute until it glistens, about 1 minute. Add squash and cook until softened, 4-5 minutes.
Add mushrooms and saute until softened.
Sprinkle with thyme, salt and pepper. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and cook until wild rice is tender, about 50 minutes.
When the wild rice is done, drain off any excess liquid. Transfer rice to a warmed serving bowl and serve hot.
*Other squash varieties can be substituted, such as butternut or Hubbard.
**Other mushrooms also can be substituted, such as cremini.
Makes 8-10 servings
Source: Holiday Entertaining by Georgeanne Brennan
3 tablespoons extra-virgin olive oil
1/2 cup minced yellow onion
2 cups wild rice
1 Delicata squash, about 1 pound, peeled, seeded and cut into small cubes*
1/2 pound fresh porcini mushrooms, cut into thin slices, large slices halved**
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken stock
In large saucepan over medium-high heat, warm olive oil. When oil is hot and bubbling, add onion and saute until translucent, about 2 minutes.
Add wild rice and saute until it glistens, about 1 minute. Add squash and cook until softened, 4-5 minutes.
Add mushrooms and saute until softened.
Sprinkle with thyme, salt and pepper. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and cook until wild rice is tender, about 50 minutes.
When the wild rice is done, drain off any excess liquid. Transfer rice to a warmed serving bowl and serve hot.
*Other squash varieties can be substituted, such as butternut or Hubbard.
**Other mushrooms also can be substituted, such as cremini.
Makes 8-10 servings
Source: Holiday Entertaining by Georgeanne Brennan
MsgID: 3152092
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-26-09 - Saturday Recipe Swap (Assorte...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-26-09 - Saturday Recipe Swap (Assorte...
Board: Daily Recipe Swap at Recipelink.com
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