Winter squash and black rice…two things I can’t get enough of these days. Add in mushrooms and I’m in foodie heaven! Oh, and pomegranates, I’ve been adding pomegranates to everything! You probably know by now that squash and black rice are pantry staples in my house and I am always finding new ways to enjoy them.
I couple weeks ago I made a huge batch of black rice and used half for and decided the rest should be sautéed with wild mushrooms and stuffed into a sweet kabocha squash for an easy and SUPER flavorful weeknight meal.
The combination of wild mushrooms and garlic make the already nutty black rice even more hearty and the pomegranates add a fresh, sweet crunch which instantly brightens up the dish. I used a mixture of dehydrated mushrooms and cremini mushrooms but you can use any of your favorites. The best part about this meal is that it can be on the table in under an hour which makes it perfect for a mid-week dinner!
Wild Mushroom & Black Rice Stuffed Squash
Ingredients:
– 1 kabocha squash, halved with seeds removed
– 2 cups cremini mushrooms, sliced
– 1 cup dehydrated wild mushrooms, soaked * reserve water
– 1 cup black rice, cooked (day old works best!)
– 1/3 cup parsley
– 1/3 cup basil
– 2 tablespoons rosemary
– 2 tablespoons thyme
– 4 cloves garlic, roughly chopped
– 3 tablespoons extra virgin olive oil
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– pomegranate seeds
Directions:
– Heat oven to 400 degrees. Drizzle 1 tablespoon olive oil over the squash, sprinkle with a pinch of salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes.
– Heat 2 tablespoons olive oil in a sauté pan and add cremini mushrooms. Sauté for 10 minutes. Remove the dehydrated mushrooms from the water they were soaking in but reserve 1/3 cup of the “broth”.
– Add wild mushrooms and garlic to sauté pan and cook for 5 minutes.
– Add 1/3 cup of the mushroom water and add rice. Toss and cook for 5-7 minutes. Add in herbs, season with salt and pepper.
– Stuff the center of the squash with the black rice mixture and top with pomegranate seeds.
Enjoy!
