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LOCATION: Recipes >> Vegetarian >> Rice Mush Squash

Print this Recipe    Rice Mush Squash

Rice, Mushroom and Squash

1 1/2 cups peeled & chopped acorn squash
4 Tablespoons butter buds
1/2 cup vegetable broth
1 onion, diced
1 garlic clove, minced
2 cups wild rice
2 cups vegetable broth
1/2 pound mushrooms, sliced
1 bay leaf
1/4 Teaspoon white pepper
3 cups vegetable broth

In large nonstick saucepan over medium heat, saute squash in butter
buds and 1/2 cup broth for 5 minutes. Add onion and garlic; cook
for 3 minutes. Stir in rice. Raise heat to high. Add 2 cups broth,
mushrooms, bay leaf and pepper. Cook until broth is completely
absorbed; stirring frequently. Continue to add broth 1 cup at a
time, stirring frequently until all broth is used and absorbed.
Remove from heat and discard bay leaf. Rice should be creamy. Serve
hot. Makes 6 servings.

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