All the Spokane food-related stuff that I can't figure out how to wedge into my other blog.

Thursday, December 9, 2010

Liza's Wild Rice Squash

Liza has made this a couple times this winter. It rules. Maddie loves it, which makes it a winner every time.

It's a Liza invention. Substitute olive oil for the butter and it's an easy vegan dish.

  • 1 large acorn squash, halved
  • 2 TB butter
  • 1 celery rib, chopped
  • 1/2 cup onion, chopped
  • 1 medium carrot, chopped
  • 2 cups chopped mushroom
  • 1 1/2 cup cooked wild rice
  • 1/4 cup soy sauce

  1. Put squash cut side down on baking sheet and bake in a 375 oven for about 45-50 minutes. Liza actually puts her squash in a little toaster oven at 400 for about an hour.
  2. In a frying pan on medium-high heat, melt butter and then saute celery, onions, carrots until just soft.
  3. Add mushrooms, cook until mushrooms sweat and begin to brown.
  4. Add rice and soy. Stir it up to warm through. S&P to taste.
  5. Serve with the squash which has been quartered, and with a good winter-hoppy ale.

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