Saturday, December 13, 2008

Wild Rice with Squash

I saw this dish on Epicurious close to Thanksgiving, and I have been wanting to make it ever since. I must admit, part of why I wanted to make it was an excuse to buy this beautiful multi-grain rice from Whole Foods. They have a bulk section, so we were able to get just the amount we need. It was a fun treat. Well, I like each of the main ingredients on their own, but I was a bit hesitant about how they would all taste together. Turns out, they are an amazing trio. I changed two main things about the original recipe. First, I cut the butter from 6 TBS to 0. That's right, 0 butter. I only used about 3 or 4 tsp extra virgin olive oil. Next, I changed the main herb from parsley to sage. Sage is one of my favorite winter vegetable seasonings. I know it's not very original, but it's sooooo yummy!

I think this would make a great side dish for a party. It makes a huge amount of food. We'll probably be eating this for a few days. I'm trying to think of ways to change it up a bit so we don't get sick of it. Maybe I'll make some chicken soup and put this in it instead of noodles. We'll see though.

Recipe: Makes about 10 Cups.

1 1/2 C. wild rice
3 C. water
1 C. chicken broth or water
1 small onion, diced
1 small butternut squash, skinned and cubed
2 tsp sage
salt and pepper
olive oil
1 1/2 C. frozen corn kernals

-Bring 3C. water to a boil. Add rice. Turn down to low heat and simmer coverd for about 45 minutes.

-While rice is cooking, preheat oven to 375 degrees. Skin and cube the squash. Toss with extra virgin olive oil, salt, pepper and sage. Roast for 10 minutes. Turning after the first 5 minutes.

-Dice onion. In a large skillet, saute with extra virgin olive oil. When the rice and squash are done, add each to the skillet with the onion. Add the corn and 1 C. chicken broth. Simmer until most of the liquid is absorbed. About 10 minutes. Serve warm.