Thursday, November 15, 2012

Recipe: Fall Harvest! Stuffed Gourds & Mushroom Soup

Even though we are getting closer to the end of fall, I made my favorite fall dish this week. It's always a crowd-pleaser, mostly because it's so beautiful to look at! It's also delicious, nutritious and perfect for company. It does require some effort and planning, so you need to make sure you have the right ingredients on hand. You also have to bake the gourds for a little over an hour, so plan accordingly! This is also great for vegetarian entertaining since its so filling. Your non-vegetarian guests won't even miss the carne.

Mushroom Soup - I used this recipe via Smitten Kitchen, making minor changes (a little spicier, less creamy, and with cilantro)

Stuffed Gourds/Pumpkins
Farm fresh pumpkins, squash, gourds (good shape for stuffing)
Black rice
1 Zucchini, diced finely and chopped tiny
1 Red onion, also diced and chopped tiny
1 Tomato, also diced and chopped tiny
Dash of garlic
Homemade veg broth, or something like this which is what I used
your favorite seasonings... I swear by this blend
Chillies to taste

Pre-heat your oven to 350 degrees
Allow your gourds to soak in vegetable broth for 15 minutes to flavor them
Take them out and gently coat your gourds in olive oil and seasoning (save the vegetable broth)
Let them back for 15 minutes while you prepare the stuffing below

Using a rice cooker or any other method of making rice, cook your black rice to perfection (black rice will stay a little firm to the taste)
In a skillet, bring olive oil to a sizzle, then add garlic and onions
Add your veggies, chillies, and a dash of the leftover veg broth
Sauté for 8-10 minutes until they are soft
Add your seasoning to taste
Add the boiled and strained black rice to this veggie mixture, and you are set with your stuffing!

Stuff your gourds, and bake for at least an hour... serve in a plain platter so the dish can show off it's own colors!

Served with a Yogurt Chutney (I forgot to photograph mine, but see recipe below!)
Plain 2% or skim yogurt
Salt, Paprika, Lemon Juice

Blend all the ingredients in a vita-mix or food processor, until fully blended but the consistency is thick like sauce...

My hubby especially loved the stuffed gourds with this chutney poured over them... he thought it was a nice spicy touch to a sweet butternut squash and savory stuffing!! This was a great meal to cuddle up with on a cool night. We opened this lovely red to go with the meal... it was perfect to the last drop. Cheers to fall (or the end of it, anyway)...

1 comment:

  1. Yum! That looks perfect for a cozy fall meal. I just might be trying it this weekend.