Ingredients
-
8 squashlarge
-
3 carrots
-
2 onionsmedium
-
250gr mushrooms
-
2 cups Jasmine rice
-
1/2 tsp dilldry
-
1/4 tsp thyme
-
1 tsp paprika
-
3 stock cubes
-
1 tbs bouillon
-
5 tbs oil
-
5 cups vegetable stock
Directions
Steps
|
1
Done
|
Cut the top of the squash and scoop out the middle. Chop in the food processor. |
|
2
Done
|
In a nonstick pan cook the chopped veggies with the stock cubes, the bouillon and the herbs for about 15 min. |
|
3
Done
|
Add the rice and combine gently. Continue cooking until all the liquid from the veggies is absorbed. |
|
4
Done
|
Remove from heat and stuff the squash. |
|
5
Done
|
Cover and bake in the oven for about 30-40 min. Serve hot with soycream. |
