Sauté the wholegrain rice with squash, speck cured ham, Pioppini mushrooms and fried sage

preparation time
20 MIN
cooking time
45 MIN
for this recipe we recommend
Felix Integrale

ingredients for 4 persons
320 g Grandi Riso wholegrain Felix rice
300 g butternut squash flesh (net weight after cleaning and preparing)
300 g pioppini mushrooms
8 think slices of speck cured ham
1 clove of garlic
A good sprig of sage
250 ml peanut oil
Extra virgin olive oil
Salt and pepper

1 Boil the rice, cut the squash into small pieces of 1.5 cm. Clean the mushrooms, wash them quickly and drain well. Chop the speck roughly.

2 Heat 2 spoonfuls of oil in a wide anti-stick frying pan, add the speck and sautО for 2 minutes until crispy and keep it to one side. In the same pan heat 4 spoonfuls of oil with a crushed clove of garlic and 2 sage leaves, after 1 minute add the squash and toss on a high heat for 6-8 minutes. Add the mushrooms, season with salt and pepper and cook for a further 3-4 minutes until the squash is tender and the mushrooms are soft.
Remove the garlic.

3 Fry the remaining sage leaves and dry them off using kitchen towel.

4 Strain the rice leaving it with a little juice and transfer directly to the pan with the vegetables. Add 2
spoonfuls of oil and toss with the vegetables and speck for 2 minutes.
Sprinkle the rice with the fried sage leaves and a generous sprinkling of ground pepper and serve.