Time: 35 minutes. Wild rice gives this stew earthiness and is appealingly chewy (save time by buying it precooked). Serve with cornbread or polenta.
1/2 cup (about 1/2 oz.) mixed dried mushrooms
1 medium onion
8 ounces button mushrooms, rinsed and cut in half
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
3 cups reduced-sodium chicken broth or mushroom broth
1 1/2 cups cooked wild rice*
1 pound peeled cubed butternut squash*
1 can (15 oz.) cannellini beans, rinsed and drained
About 1 tsp. kosher salt
4 ounces Swiss chard
Freshly shaved parmesan cheese
How to Make It
Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.
Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.
Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with parmesan.
*Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.
my family enjoys this recipe - even the committed meat eaters. I try to cook the wild rice the night before to save time. I always peel & cut up the squash, so that adds prep time. The only change that I make is to add a splash of sherry vinegar at the end. It really helps to round out the favors.
This was a delicious stew. I used dried shiitake mushrooms and red chard due to store availability. Also, I subbed in more broth in place of the soaking liquid...was a bit nervous about adding any grit to the pot. The mushrooms added a nice, meaty flavor and the parmesan cheese was a perfect complement to the overall dish. I will definitely make this again.
The addition of the cheese makes this dish! It is good and very healthy, though a little bland without cheese. We used grated Parmigiano Reggiano generously sprinkled all over and it was delicious with crusty bread.
Naturally delicious! Since we get a CSA box, I'm always on the lookout for recipes where I can maximize fresh produce. I use fresh, but to save time, I cut up the butternut squash the night before, and made the wild rice the night before as well. The day of, all I had to do was chop up the onion and slice the greens. I used collard greens, since that's why I had. Great flavor from the thyme and some parmesan. Would definitely make again, fast, fresh, and good!
I've made this recipe many times since January, 2010. These are the "tweaks" I've adapted: The stew tastes fine without the dried mushroom addition. The four rice blend from Costco is wonderful. Spinach can be substituted for chard. I use fresh baby bella mushrooms, not button. This recipe is a favorite of my husband and me. I tried keeping it in a slow cooker for a luncheon...not a great idea.
This has been a consistently good recipe -- very well received by dinner parties, then good for leftovers. I love all the ingredients, but opt to cut things up myself and not buy frozen rice (although I do make a big batch and then freeze it in batches of 1.5 cups). Eating it feels warming, healing and healthy. It's also great with a rustic bread and cheese.
I thought this was pretty amazing. Very flavorful wintery dish. I used dried porcini mushrooms as I couldn't find a mix. It was also pretty easy to make. I peeled & cubed my own squash so it took me about an hour total to complete the dish. It will go into my regular rotation of weeknight meals.
This dish fit right into my low-fat vegan diet. In fact, I was able to cook the onions and mushrooms in stock instead of oil, which reduced the fat even further. It's difficult to find dishes that fit into my vegan diet but are still full of flavor and without the fat. Now if only dried mushrooms weren't so expensive, this recipe would be perfect!
Served this for a supper at the holidays for visiting family, looking for something for both vegetarians and not.
All loved it, the meat eaters didn't miss the meat, and the vegetarians got plenty of protein. The textures all complimented each other...wouldn't change a thing. Served with crusty whole grain ciabattia rolls and a salad. Will go on my favorites list!
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