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Three Grains, Mushrooms with Fresh Herbs and Onion Squash Bateau

By: Ramona Cuisine from ramonascuisine.com
Updated May 20, 2019
Three Grains Mushrooms with Fresh Herbs and Onion Squash Bateau
Three Grains Mushrooms with Fresh Herbs and Onion Squash Bateau

"As the autumn kicks in with temperatures dropping slowly but surely, as it should and it’s expected, I prefer my food to get warmer, heartier, go for healthier choices and….of course, have a bit of a kick. This three grains, mushrooms with fresh herbs onion squash bateau offers just that. It is a meal that can be vegan, vegetarian by adding some crumbled feta cheese or can very well do with some meat added on a side. I do love mixing grains and here I have mixed three grains, a nice long grain rice, another brown short grain and two types of quinoa, red and black, all organic. Amazing!"

Notes* It took me a lot less to get this dish ready since I had the rice, quinoa and pumpkin already cooked - had them as leftovers.
I am sure you know what it’s like when you have a handful of this a handful of that that makes it quite difficult to know what to make with all these little leftovers.


This dish is great at gathering all these little quantities of leftover ingredients.

Serves4

Preparation Time10 min

Cooking Time50 min

Ingredients

  • 1 onion squash organic *
  • 400 g mushrooms divided into half
  • 100 g short grain brown rice organic cooked
  • 50 g long grain rice boiled
  • 150 g red and black quinoa cooked
  • 1 small bunch freshly picked herbs *
  • 150 g dudhi finely diced *
  • 2 celery sticks
  • 2 small red peppers finely diced
  • 1 tsp coconut oil

Instruction

  1. Boil or steam quinoa and the rices and bake the squash* if not cooked or baked already. I’ve had these from the night before.

  2. Chop half of the mushroom quantity into thin slices the remaining half pulse in a food processor until they become like a small rice grains or couscous size.

  3. Place a slightly deeper pan on medium fire, add 1/2 of the coconut oil and brown slightly the mushroom slices. When ready, take out on a plate and set aside.

  4. In the same pan add the other half of the coconut oil, the diced dudhi, the celery and cook for about 4 minutes stirring occasionally. Add the peppers and the riced mushrooms and cook for a further 5 minutes stirring every so often.

  5. Add the rices and the quinoa mix well for 3 minutes. Mix in the finely chopped herbs along with cooked mushroom slices and mix well for 1-2 minutes stirring almost constantly. Turn off the heat, spoon this into the squash boats and serve.

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