The squash and wild rice stew I made myself yesterday is so good that I am going to share my half-assed "recipe" ...
Started off by roasting 1 Butternut and 1 Kabocha squash. Why those? Because that's what was sitting on top of my fridge and needed to be cooked.
A couple of days later when I finally got around to making the soup, I sauteed up a base of chopped garlic, chopped shallot and chopped leeks - with some salt and white pepper. When that was softened up, I tossed in some chopped red sweet pepper.
Then I dumped the tub of roasted squash into that. Added water. Added some roast chicken flavor Better than Bouillon. Got that all simmering and mashed the squash a little so it became a slightly chunky soup. Added more salt and white pepper to taste + garlic powder & nutmeg.
Then I dumped in a cup of wild rice and let it cook for 30 minutes. The rice wasn't done yet and it was 10:30 and I was tired so I turned off the heat and left the pot on the stove and went to bed.
This morning, I got up, added another cup of water but damn that boi got thiccc overnight, and brought it up to a simmer again until the wild rice did its poufy inside out thing.
It is so delicious. Fantastic with bread and butter.
It is so delicious. Fantastic with bread and butter.
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