serves 4-5
For the rice:
- 1 Tbs olive oil
- 1 stalk celery, diced
- 1/2 c chopped onion
- 1 clove garlic, minced
- 1 c black japonica rice (or mixture of black and mahogany japonica rice)
- 1 3/4 c water
- 1/2 tsp salt
- 1 2lb butternut squash, peeled, de-seeded, and chopped into 1" chunks
- 8 oz cremini mushrooms, cleaned, stems trimmed, halved or quartered if large
- 1/4 c fresh sage leaves, torn or roughly chopped
- 2 cloves garlic, pressed
- 2 Tbs olive oil
- salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional)
Preheat oven to 450F.
Heat 1 Tbs olive oil in a medium sauce pan over medium high heat. Add celery, onion, and garlic.
Saute for 5 minutes. Stir in rice.
Saute for 1 more minute. Add water and salt; stir again. Bring to a boil, cover, reduce heat to simmer.
Simmer for 45-50 minutes, or until water is absorbed. Remove from heat and let rest about 10 minutes.
Meanwhile, combine the squash, mushrooms, sage, garlic, oil, salt (I used about 3/4 tsp) and freshly ground black pepper in a large bowl. Mix well to coat.
Turn the vegetable mixture out onto two 15x10" pans. Roast in preheated oven 20-25 minutes, stirring once halfway through.
Divide rice between plates. Top with roasted squash and mushroom mixture. Sprinkle with grated Parmesan cheese, if desired.
