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A multi-generational family farm and ranch, Alturas Ranches is beautifully situated in Northern California, surrounded by preserved wildlife habitat. Alturas Ranches' primary focus is on the health of the land, thus producing wild rice of high quality. The California Wild Rice Advisory Board is proud to represent California wild rice producers and handlers, and support a nutritious commodity that consumers can enjoy! Koda Farms - California's Oldest Family-Owned & Operated Rice Farm & Mill.

California Farm Wild Rice & Buffalo Meat Stuffed Squash is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. California Farm Wild Rice & Buffalo Meat Stuffed Squash is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook california farm wild rice & buffalo meat stuffed squash using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make California Farm Wild Rice & Buffalo Meat Stuffed Squash:

1. Prepare 1 summer spaghetti squash that fits inside the microwave, about 3 pounds
2. Make ready For the glaze:
3. Make ready 1/4 cup apple cider vinegar
4. Make ready 1/4 cup maple syrup
5. Make ready 1/4 cup light soy sauce
6. Get For the filling:
7. Prepare 1 pound ground buffalo meat, also called bison meat, or
8. Make ready 1 pound mock beef seitan 400. California Farm Seitan Mock Beef in Rendang Sauce
9. Prepare 1 shallot, diced
10. Take 1 Clove elephant garlic, peeled and diced
11. Take 3 Tbs goosefat, duck fat, lard, or coconut butter
12. Prepare 1/4 tsp ground black pepper
13. Take 1/2 cup dry wild rice, makes a full cup when cooked
14. Get Light soy sauce and grated cheese toppings to taste California Farm Fresh Regular Soy Sauce: Shoyu

Wild rice grows in the waters of the Great Lakes Area, and the cold mountain lakes of California. It is harvested in August/September before the first frost. In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati. Wild rice is not a true "rice" but an "aquatic seed." It has a great chewy texture and distinct nutty flavor.

Instructions to make California Farm Wild Rice & Buffalo Meat Stuffed Squash:

1. Step 1 Rinse the dry native wild rice in sieve under running cold water. Steam 1/2 cup rice in cup of water till rice has doubled in volume and water has evaporated, about 45 minutes. If you use mock beef seitan instead of buffalo meat, make that first.
2. Step 2 Sautee the ground buffalo meat or mock beef seitan with shallot, elephant garlic clove and ground black pepper in goosefat or duckfat or coconut butter. Mix with equal volume cooked wild rice in glass bowl.
3. Step 3 Microwave cook the whole squash in 2 minute each increments after making hole in side with apple corer or knife for steam to escape. Flip every 2 minutes. About 10 minutes for a 3 pound squash till soft. You have now also steamed the hard skin of the squash soft, it facilitates slicing. Cut in half, scrape out the seeds with tablespoon for roasting. Leave the spaghetti strands.
4. Step 4 Roast the seeds: cook in microwave under paper towel till golden and crunchy, one minute at a time. Add seeds to cast iron skillet you sauteed the buffalo meat or seitan in, roast till seeds absorb flavor of the pan drippings, serve as side dish sprinkled with sea salt flakes.
5. Step 5 Glaze the inside of squash: in cast iron sauce pan, simmer maple syrup with apple cider vinegar and light soy sauce till thick. Brush the insides and the spaghetti strands.
6. Step 6 Stuff squash halves with half and half mixture of native wild rice and sauteed bison meat or seitan. Put in 425 F degrees oven about 10 minutes for flavors to mingle. Scrape inside of squash and mix spaghetti strands, buffalo meat, wild rice in large bowl. Horses love the empty scraped shells of the squash. Taste your spaghetti dish, season with light soy sauce instead of salt, top with grated cheese. Serve and enjoy.
7. Ready to serve and ENJOY!

In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati. Wild rice is not a true "rice" but an "aquatic seed." It has a great chewy texture and distinct nutty flavor. It pairs well with beans or sautéed vegetables and while it may take awhile to cook (about an hour), it's easy and the results are delicious. California ranks as the second-largest rice-growing state in the United States. The majority of rice is grown in the Sacramento Valley, where hot days and cool nights—along with clay soil that holds on to virtually.

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