Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe from Marché SA et Fils
Montreal
Locate
FR

Creamy Rice with Morcilla Ibérica and Butternut Squash Recipe

Cook Time: 1 heure 10 minutes

|

Servings: 4

Ingredients

  • 400g butternut squash, peeled, seeded and cut into 2cm dice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 Señorío Morcilla Ibérica
  • 1.25L vegetable stock
  • 60ml sherry
  • 1 medium onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 250g Bomba rice
  • 75g dried apricots, cut into strips
  • 2 cloves garlic, thinly sliced
  • 150ml creme fraiche
  •   fresh mint leaves, for garnish

Preparation

  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Toss the diced squash in 1 tbsp olive oil and the sugar to coat; spread coated squash out on the roasting tray; roast until the squash begins to go colour on the edges, about 15 minutes; put to one side.
  3. Meanwhile, take the morcilla, from the fridge, remove the casing and cut with a sharp thin knife into thin slices, about 5mm; set aside.
  4. Heat the stock and sherry to a low simmer.
  5. In a saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened, about 5 minutes; stir in the rice to coat, followed by the apricots and garlic.
  6. Stir in the stock, one ladle at a time, and simmer until most of the stock has been absorbed, abuout 18 - 20 minutes; taste for seasoning.
  7. Gently stir in the crème fraiche, fold in the morcilla and the squash and cook gently for a further few minutes; the rice should be moist and creamy, rather than firm.
  8. Switch of the heat and leave for a few minutes.
  9. Serve garnished with mint leaves.

Butternut squash

Olive oil

Sugar

Sausage

Vegetable broth

Dry sherry

Onion

Ground cumin

Ground cinnamon

Rice

Dried apricots

Garlic

Cultured cream

Mint

Subscribe to receive our weekly flyer