WARM WILD-RICE SALAD IN BAKED ACORN SQUASH
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Using a knife, cut a very thin disk from the bottom of each squash half so that they sit level. Using a pastry brush, coat the squash inside and out with vegetable oil. Place on a baking sheet, sprinkle the tops with salt and pepper and bake until tender when pierced with a fork, 45 to 55 minutes.
- Meanwhile, place the wild rice in a small saucepan and add 3 cups water and 1/2 teaspoon of salt. Bring to a boil, lower to a simmer and cook, covered, until the grains just begin to pop open, 30 to 40 minutes. Drain and set aside. In another saucepan, bring 1 cup water and 1/2teaspoon of salt to a boil. Add long-grain rice, stir once, cover and simmer until tender, 15 to 20 minutes. Set aside.
- In a medium skillet set over medium heat, melt the butter. Add olive oil, onion and raisins and cook, stirring, until onion is soft, about 3 minutes. Add all the rice and cook, stirring, until heated through. Stir in the chopped chervil and tarragon, season with salt and pepper and remove from heat. Spoon mixture into the baked squash shells, mounding it slightly. Garnish with chervil sprigs and serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 711 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
- Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams
WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
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