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Wild Rice with Mushrooms and Creamy Mashed Potatoes
Wild Rice with Mushrooms
INGREDIENTS
DIRECTIONS
Prepare rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.
Creamy Mashed Potatoes
INGREDIENTS
DIRECTIONS
Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
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Quinoa Stuffed Delicata Squash
Quinoa Stuffed Delicata Squash
INGREDIENTS
DIRECTIONS
Squash:
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper. Place on the pan cut side down and roast for about 30 minutes. The edges will be golden brown and the flesh will be just tender. Keep your oven at 400* after the squash is done.
Quinoa:
While the squash is roasting place a pot over medium heat with 1 tablespoon of oil. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed. Remove from the hot burner keeping the lid on for 10min. Fluff with a fork.
Stuffing:
While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min. You’re looking for a light golden brown color and a bit of give to the celery and carrot. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed. About 6-8 minutes. If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all]. Taste and add more salt/pepper if desired. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes. If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely. Top with fried sage leaves if desired. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.
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Garlic Delicata
Garlic Delicata
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. Oil a 9×13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.
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