roast cubed squash, one LARGE onion, salt and evoo in oven for 30 mins
in pot, sautee 2 cups brown rice in evoo
add 1/4 cup of white wine
let that cook off for a minute or two
add 3 - 4 cups of vegetable stock
bring to boil
turn to low heat and cover
cook on low for ... till it is all soft
sautee mushrooms, onion flakes, mashed garlic in evoo, peas
prepare your food processor mechanism (mine is the beloved cuisinart) to blend the squash and onion.
fold in to rice
add mushrooms and peas
top with chopped chives and mascarpone dolups.
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