Rice trio pilaf and provençal stuffed squid

Name: Rice trio pilaf and provençal stuffed squid
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: Camargue IGP Hériztage Whole Long-Grain Rice Trio; Turnips, onions, carrots (cut into thin slices or small cubes); Salt, pepper; Olive oil; 12 squid for stuffing; 600 g sausage meat; 2 eggs; 1 slice of bread (soaked in milk); 1 tablespoon mustard; Herbs de Provence, garlic; 75 cl tomato sauce; Pesto

Preparation 30min

Cooking 1h

Quantity 6

Ingredients

Camargue IGP Hériztage Whole Long-Grain Rice Trio
Turnips, onions, carrots (cut into thin slices or small cubes)
Salt, pepper
Olive oil
12 squid for stuffing
600 g sausage meat
2 eggs
1 slice of bread (soaked in milk)
1 tablespoon mustard
Herbs de Provence, garlic
75 cl tomato sauce
Pesto

Preparation

In a saucepan, heat the olive oil and sauté the turnip, onion, and carrot cubes for 2 minutes.
Add 360 g of rice trio and sauté until it becomes translucent.
Pour in 2 to 3 times the volume of water and cook using the pilaf method.
Prepare the stuffing: mix the sausage meat, eggs, soaked bread, mustard, herbs de Provence, garlic, salt, and pepper.
Stuff the squid with this mixture.
In a saucepan, sauté the stuffed squid in a little olive oil with some pesto.
Preheat the oven to 180°C.
Place the stuffed squid on a baking sheet, add the tomato sauce and a bit of pesto.
Bake in the oven for one hour.
Ensure the stuffing is fully cooked by checking that no juices escape from the cuts.
The tomato sauce should reduce and thicken during cooking.
Serve the pilaf rice as the base of the dish.
Top with the stuffed squid.
Pour the reduced tomato sauce and pesto over the dish.