Forbidden rice stuffed dumpling squash
Stuffing for about 4 dumpling squashes
Ingredients
1 cup forbidden (black) rice
2 small sweet peppers on 1 red bell pepper, chopped
8 shiitake mushrooms, chopped
10 cherry tomatoes
1 green onion, chopped
2 slices cooked bacon
3 cloves garlic, minced
Olive oil
Salt and pepper
Cut the tops off dumpling squashes jack-o-lantern style and scoop out the seeds. Add a half tablespoon of butter to the bottom of each squash. Put tops back on. Place in a Pyrex dish with a half inch of water and bake at 350 for 30 minutes.
Cook forbidden rice in a rice cooker or stove, I used the semibrown setting in mine. Sauté veggies in olive oil until tender. In a large bowl combine rice, bacon, veggies and a tablespoon of butter and toss until combined.
Remove squash from oven, stuff with rice and place tops back on. Return to oven for 25 more minutes.
You can do the stuffing mixture and pre baking of squash ahead of time.
Apple ginger coleslaw
Ingredients
Half red cabbage, sliced very thin and in 2″ long pieces
Half apple, cored and sliced very thin
Half medium sized onion, sliced thin
About 1 tablespoon fresh ginger, minced
1 tablespoon apple cider vinegar
4 tablespoons olive oil or grapeseed oil
Salt and pepper (fresh ground white pepper preferred)
1
Teaspoon sugar or honey
In a small bowl, whisk together oil, vinegar, ginger, sugar, salt and pepper. In a large bowl toss together cabbage, apple, onion, and dressing. Place in an airtight container and refrigerate at least two hours.