At first, I thought I misread the recipe. Then, I thought this might be a joke. Regardless, this is probably the only SL recipe I have ever tried that was inedible. Thankfully we tested the flavors before wasting perfectly good parsley. This dish has no redeeming qualities. It should receive no stars but then it wouldn't make the charts.
Prep: 25 min., Cook: 36 min.
Yield: Makes 6 servings
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- 3 small yellow squash (about 10 oz.)
- 4 thick-cut bacon slices, diced
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 (29-oz.) can hominy, drained
- 4 cups chopped fresh mushrooms
- 1 cup chicken broth
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon grated lemon rind
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh parsley
- Salt to taste
- 1. Slice squash lengthwise, and cut into 1/4-inch slices.
- 2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
- 3. Sauté onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and sauté 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.
- Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.
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