1.5 cups brown and wild rice mix
3 cups beef broth
3 acorn squashes
3 tablespoons olive oil
1 oz. dried porcini
1 leek, thinly sliced
1/2 lb. ground turkey
1 teaspoon tomato paste
1. Cook rice in beef broth and 1.5 teaspoons salt for 45 minutes or until tender. Drain.
2. Preheat oven to 450 degrees. Cut the squashes to half lengthwise and scoop out the seeds. Place squashes on a baking sheet, brush the inside with a little olive oil and sprinkle with salt. Bake for 20 minutes, until fork tender.
3. Soak porcini in hot water for 10 minutes, drain in a fine sieve and wash, keeping the soaking water. Chop porcini.
4. In a frying pan over medium-high heat put the rest of the olive oil and sauté leek until golden. Add turkey and break it with a fork until fully cooked. Add tomato paste, porcini and a few tablespoons of the soaking water of the porcini (make sure to take the water from the top of the bowl, to avoid any dirt that might accumulate on the bottom). Mix for a minute and remove from the heat. Mix into the cooked rice.
5. Stuff each half squash with the rice-porcini mixture and return to the oven for 15 minutes longer and serve.
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