More than just a decoration

The center of this dish is the gourd. Most people know gourds as no more then a fall decoration, but this dish proves that gourds are not only edible, but tasty! I was at the Fall 2011 Sustanability Coalition in Chico this past weekend and as a goodbye gift, the Co-op let us take home some of the vegetables they grew, one of which was the gourd. I didn't really know what to do with it at first, but decided to treat it as if it were any other normal squash. So what I came up with was a mediteranean gourd dish with a side of rissotto. If you ever cross paths with a gourd, don't just run away in terror, come to this recipe and relish in the goodness of the gourd!


Ingredients

• 1-2 tablespoons oil
• 1/2 red onion, cut to your preference
• 2 cloves minced garlic
• 3/4 cup canned tomatoes (drained)
• 1/4 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp ginger
• 1/2 tsp dill weed
• 3/4 tsp salt
• 2 gourds, peeled, seeded, and chopped (prepping the gourd is probably the hardest part of the recipe so do it before you start cooking)
• 2 cups water

Directions
1. After you have everything prepped, heat oil in a frying pan that has at least 4 inch raised sides.
2. Add oninions and garlic to warm pan and cook till tender
3. Stir in the canned tomatoes and add all the seasonings
4. Let ingredients warm for 5 minutes, stirring occasionaly
5. Add the chopped gourds and the water
6. Cover pan until water is boiling
7. Once boiling, lower heat and simmer for 25-30 minutes, or until water has evaporated



 Rissotto
Ingredients

• 1/2 cup medium grain white rice
• 1/2 cup water
• 2/3 cup vegetable stock
• 1/4 tsp garlic powder
• salt to taste
• extra water

Directions


1. Boil 1/2 cup of water and vegetable stock in a small saucepan
2. Add rice and stir continuously
3. When rice has absorbed majority of the liquid, add garlic and salt
4. When all the liquid is absorbed, taste check to see if the rice is firm but not hard
5. If the rice needs more cooking, add liquid and keep stirring till desired consistency is met
6. Spoon remaining gourd liquid over top