Thursday, November 27, 2008
Fall's Wild Rice Salad
Thanksgiving Rules....I had a great day with my family (huge spread, new baby, 3 acoustic guitars playing by the fire) and now, to top it off, Almost Famous (one of those movies that I own but never watch for some reason. But tonight, home alone with Finn I'm wondering why I don't put it on more often) and red wine?!?! Did you know Dwight from the office is in Almost Famous?!?! Whoa this is fun.
Anyway, back to the food. This is a really delicious and easy recipe that can be a full dinner (served with a green salad) or a side dish to a larger more complex meal (as it was today for Thanksgiving). Essentially, yummy grains and roasted vegetables are a match made in heaven so you can make this a hundred ways (paring a whole grain with a roasted vegetable (or two), tossing together, and dressing with some simple flavors).
I love wild rice but rarely cook it as it does take a while to simmer on the stove -- but its nutty flavor and unique texture are always worth the wait. I cooked 2 cups of dry rice and packed up the extras to freeze. You can heat up leftover rice (and most whole grains) with a little bit of water or broth in the microwave or on the stove in only a couple minutes.
1/2 large butternut squash peeled & diced
Glug of olive oil
Salt & Pepper
1 1/2 cups of baby purple onions peeled and halved
2 cups dry wild rice
4 cups vegetable stock
1 tablespoon olive oil
Salt & Pepper
Zest of 1/2 lemon
Cube up the squash, toss with olive oil, salt & pepper on a sheet pan. Cook at 420 for 30 minutes (or until caramelized). While the squash is in the oven peel and half the baby onions. Toss the onions with olive oil, salt & pepper, and add to the oven.
Cook the rice per package instructions (typically 40-50 minutes) in vegetable stock with a glug of olive oil.
When the rice is ready, fluff with a fork, add lemon zest and a bit more olive oil. Toss the rice with the roasted squash and onions.