Forbidden Rice Stuffing with Wild Mushrooms and Delicata Squash

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  Squash, Delicata
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 teaspoon sea salt
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  Shallot
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  Celery
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  Garlic
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  Italian Pork Sausage(454g)
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  Thyme, Fresh(5g)
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  Rice, Black (Forbidden), Dry(960g)
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  Low Sodium Chicken Broth(960g)
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  Mushrooms, Chanterelle(227g)
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  Parsley, Fresh(80g)

Instructions

1. 1Cut the delicata squash in half lengthwise, scoop out seeds, then cut into ¾-inch half-moon slices. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, add the squash, and cook 8–10 minutes, stirring occasionally, until golden brown and tender. Transfer to a plate.
2. 2In the same skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the shallot and celery, cook 4–5 minutes over medium-high heat, stirring occasionally, until softened and translucent.
3. 3Add the garlic and fresh thyme to the skillet, cook 1 minute over medium-high heat, stirring constantly, until fragrant. Push vegetables to the side of the skillet.
4. 4Crumble the Italian pork sausage into the cleared space and cook 7–8 minutes over medium heat, breaking it apart with a wooden spoon, until no longer pink and cooked through. Stir the vegetables back into the sausage.
5. 5Stir in the black forbidden rice and chicken broth, scraping up any browned bits from the skillet bottom. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 40 minutes until rice is tender and liquid is absorbed.
6. 6While the rice simmers, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat until shimmering. Add the chanterelle mushrooms and cook 3–4 minutes, stirring frequently, until golden and tender.
7. 7Gently fold the cooked squash and mushrooms into the rice mixture. Stir in the fresh parsley.
8. 8Divide the stuffing evenly into 10 airtight containers while hot. Refrigerate up to 3 days.