Ingredients:
- 2 Carnival, Butternut or Acorn Squash
- 1 cup (250ml) Carrots – peeled and fine dice
- 1 cup (250ml) Celery Stalks – peeled and fine dice
- 1 cup (250ml) Yellow Onion – peeled and fine dice
- 1 cup (250ml) Cremini Mushrooms – brushed clean and sliced
- 200g Strip Bacon – sliced 3-5mm
- 1 cup (250ml) Jasmine Rice
- 1 cup (250ml) Brown Rice
- 1/2 cup (125ml) Wild Rice
- 6 cups (1500ml) Chicken Stock
- 1 tbsp. (15ml) Fresh Thyme – leaves stripped
- 1 Bouquet Garni
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Directions:
Preheat oven 350°F, rinse squash, slice off ¼ top, seed and clean core
Sauté bacon in a medium Cuisinart Stainless Steel Fry Pan until crispy
Combine carrot, celery, onion, mushroom, thyme sauté until golden brown
Combine rice, stock and bouquet garni in Cuisinart Stainless Steel Saucepan
Cover Saucepan, bake in oven for 45-60 minutes or until fully cooked
