Ingredients:
3 cups cooked brown round corn rice or 1.5 cup half-polished round corn rice
1 medium-sized onion
2 tablespoons of extra virgin olive oil
Hot vegetable stock (1 carrot, 2 celery sticks, 1 piece of kombu, 2 onions)
Sea salt
2 cups of Hokkaido squash cut into small cubes plus 1 cup of baked squash cubes
1 tablespoon of finely chopped fresh rosemary
1/4 glass of white or red wine (optional)
3 tablespoons of oat or soy cream
4 tablespoons of chopped fresh parsley
Method:
- Peel the squash and cut in cubes.
- Dice the onions.
- In a casserole, heat up the extra virgin olive oil and sauté the chopped onions with a pinch of salt and rosemary for a few minutes.
- Add the squash and continue cooking at a medium/low high heat until the squash is almost tender.
- Add the cooked rice and mix well, then poor the wine onto it. (Alternatively add the raw half-polished brown rice, if using it, mix well and toast lightly then add the wine.)
- Keep a medium high heat for a few seconds to let the alcohol evaporate, then add half of the boiling vegetable stock. Season with 1/2 teaspoon of sea salt and bring to a boil.
- Cook on a medium low heat for 15 minutes stirring occasionally (25 minutes if using the raw half- polished rice) and adding more liquid if necessary.
- Add the roasted squash and mix well.
- Add the soy cream and continue cooking for 1 minute.
- Remove from heat and add the fresh chopped herbs.
- Mix well before serving.