December 01, 2013

Red Rice Stuffed Squash


My shopping trolley was super heavy last week when I came back from my weekly trip to the farmers’ market. In it, I not only had a large bag full of apples that my colleague had very kindly given me, but also a load of different squashes. After making the spicy squash muffins, I was keen on using the vegetable in more of a savoury way. We had creamy butternut squash pasta, roasted squash and spaghetti squash and kale bowl just to name but a few. The one recipe that stood out the most for me was the stuffed squash I made at the weekend. A super comforting dish, that looks great when placed on the table. It’s so much fun having your own little squash in your plate! I had made loads and we had them reheated a few nights in a row. I found they were getting better and better each night, as the rice was becoming crispy and the squash flesh incredibly tender. I used different varieties of squash such as harlequin, kabosha and red kuri– a very pleasant way of experimenting with their flavours and texture. I’m feeling a little bit squashed out at the minute, but was really keen of making the most of this wonderful vegetable as long as it’s in season.


With this post I am taking part in an autumnal recipe competition, entitled ‘Couleurs & Saveurs d’Automne’ organised on the lovely blog Epices et moi.


Red Rice Stuffed Winter Squash – serves 4
• 200g red rice
• 4 small squash
• A drizzle of olive oil + 2tbsp
• 100g sunflower seeds
• Seeds from 1 pomegranate
• 50g sun dried tomatoes, soaked in warm water for 20min
• 2tsp sumac
• Salt and pepper

1. Cook the rice according to the packet instructions. Drain and set aside.
2. Preheat the oven to 190°C.
3. Cut the squash in half horizontally, about 1/3 of the way down. Scoop out the seeds. Brush the inside with olive oil.
4. Drain the tomatoes, keeping the soaking water. Chop them. In a large bowl, mix the cooked rice with the sunflower seeds, pomegranate seeds and sundried tomatoes. Season with the sumac, salt and pepper, 2tbsp olive oil and 2tbsp of the tomatoes soaking water. Stuff the squash with the rice and place their lid on top.
5. Put in the oven for about 1hour, until the flesh of the squash is completely cooked and tender.
6. Serve with a green salad.

Courges Farcies au Riz Rouge – pour 4 personnes
• 200g de riz rouge de Camargue
• 4 petites courges
• Un filet d’huile d’olive + 2cs
• 100g de graines de tournesol
• Graines d’une grenade
• 50g de tomates séchées, trempées dans de l’eau tiède pendant 20min
• 2cc de sumac
• Sel et poivre

1. Faire cuire le riz selon les instructions du paquet. Egoutter et mettre de côté.
2. Préchauffer le four sur 190°C.
3. Couper les courges dans l’horizontale de façon à obtenir un chapeau qui représentera environ 1/3 de la courge. Evider les courges et brosser l’intérieur au pinceau avec un filet d’huile d’olive.
4. Egoutter les tomates et mettre de côté le liquide. Les couper en petits morceaux. Dans un saladier, mélanger le riz avec les graines de tournesol, les graines de grenade et les tomates séchées. Assaisonner avec le sumac, du sel et du poivre, 2cs d’huile d’olive et 2cs du liquide des tomates. Mélanger et farcir les courges de ce mélange et placer leur chapeau sur le dessus.
5. Mettre au four pendant 1h, jusqu’à ce que la chaire des courges soit très tendre.
6. Servir avec une salade verte.

No comments:

Post a Comment