Minnesota Eats

Wild Rice & Butter Nut Squash Casserole

(this photo is not mine, I just swiped it from the internet because my cell phone camera is shit. Just imagine this, covered in cheeeeese,)

*Feel free to half this recipe, because it's seriously a fuck-ton of food.*

• 2 c. rice (~1/2 c. wild rice, 1 ¼ c. brown rice, & ¼ c. red rice)
• 3 ½ c. vegetable broth (I use water + 1 ½ tsp bouillon concentrate)
• 1 medium butternut squash (~2 1/2 cups), peeled and cut in small cubes or triangles
• ½ tsp. ground black pepper
• 1 ½ tsp. rubbed sage
• 1 c. chopped onion
• 1 ½ tsp. fresh thyme
• 1 c. chopped celery
• 1 ½ tsp. garlic powder
• 2 c. chopped crimini mushrooms
• 1 diced green pepper
• ½ – ⅔ c. raw pumpkin seeds
• ⅓ c. hemp seeds
• ½ c. slivered almonds
• ½ c. (scant) chopped pecans
• 1 large chopped apple
• 1 c. dried cranberries and currants
• ½ c. buttermilk
• 1 can (15 oz.) gluten-free cream of mushroom soup
• 1 ½ c. grated Parmesan cheese
• 9 × 13” pan and a 9 × 9” pan.
  VEGAN OPTION: Substitute buttermilk and canned cream of mushroom soup for the following: Mix 1 c. soy (or other) milk with ~ 2 tsp white vinegar or/and lemon juice. Stir together and let sit for 5 minutes to curdle and thicken. If desired, add a couple spoonfuls of a vegan sour cream substitute (like tofutti). Next, saute mushrooms (~½ c.), onions (~¼ c.), and garlic (2 small cloves)--all finely diced--in a non-stick skillet with a bit of oil. Add milk, 1 tsp. liquid aminos or soy sauce, ½ tsp. garlic powder, ½ tsp. veggie bouillon, ¼ tsp. black pepper and ¼-½ tsp. black-strap molasses. Thicken with ~ 1 tbsp. brown rice flour.

Preheat oven to 400 degrees. Combine rice and vegetable broth in a large pot, and bring to a boil. Reduce heat, and simmer w/ lid on for ~ 35 minutes, until rice is nearly cooked (still slightly crunchy). While rice is cooking, toss squash with olive oil and black pepper in a bowl, and bake in a greased 9 × 13” pan for 15 minutes. Add onion tossed with olive oil, sage and thyme, and bake for another 10 minutes.

When rice is ready, add all other ingredients (except cheese) to the large pot and stir everything together. Transfer mixture to pans, cover with foil, and bake for ~ 30 minutes, until rice and squash are tender. Sprinkle with parmesan cheese and bake for another 5-10 minutes.