WILD RICE WITH GINGERED SQUASH
3/4 cup wild rice*
1 3/4 cups water
1 medium kabocha or butternut squash (about 2 pounds)
Salt to taste
1- to 2-inch piece of ginger, peeled and coarsely chopped
2 to 3 teaspoons honey
1 tablespoon unsalted butter
1 1/2 teaspoons grated orange zest
TO PREPARE THE RICE:
Rinse the rice. Bring rice and water to a boil in a heavy 2-quart saucepan. Cover, reduce heat and cook until some of the rice splits open and some of the grains have "butterflied" (split open and curled), 35 to 65 minutes. The internal texture of the grains should be soft and the bran layer tender, with just a suggestion of crunch. When done, turn off heat and let rice stand, covered, for 5 minutes. Drain off any unabsorbed liquid. This makes about 2 1/4 to 3 cups of cooked wild rice. You need only 2 cups for the rest of this recipe. Save the rest for another use.
TO PREPARE THE SQUASH:
If using kabocha squash, there is no need to peel it. Pierce squash in five or six places with a fork. Microwave on high for 4 minutes. Let squash sit undisturbed in the microwave for 5 minutes, slice squash in half through the stem end and remove seeds. Chop squash into 2-inch chunks. If using a butternut squash, omit microwave step. Just peel, seed and cut it into chunks.
Pour 1 cup water into a large, heavy saucepan. Add salt and bring to a boil. Stir in half the ginger. Add squash and distribute remaining ginger on top. Cover and cook over medium-high heat until squash is tender, 5 to 8 minutes (or about 12 minutes if you haven't microwaved it first). Check every few minutes and add boiling water, if needed, to maintain the water level. Use a slotted spoon to transfer squash to a serving platter, and tent it with foil.
TO FINISH THE DISH:
Stir 2 teaspoons honey into the cooking liquid, and boil over high heat until reduced and slightly syrupy, about 5 minutes. Stir in 2 cups wild rice, butter and orange zest, plus more honey, if desired. Lower heat and simmer for another minute. Pour mixture over squash and serve immediately.
*GRAIN EXCHANGE:
Substitute wehani, colusari red or Chinese black rice for the wild rice.
Servings: 6-8
Adapted from source: Whole Grains Every Day, Every Way by Lorna Sass
3/4 cup wild rice*
1 3/4 cups water
1 medium kabocha or butternut squash (about 2 pounds)
Salt to taste
1- to 2-inch piece of ginger, peeled and coarsely chopped
2 to 3 teaspoons honey
1 tablespoon unsalted butter
1 1/2 teaspoons grated orange zest
TO PREPARE THE RICE:
Rinse the rice. Bring rice and water to a boil in a heavy 2-quart saucepan. Cover, reduce heat and cook until some of the rice splits open and some of the grains have "butterflied" (split open and curled), 35 to 65 minutes. The internal texture of the grains should be soft and the bran layer tender, with just a suggestion of crunch. When done, turn off heat and let rice stand, covered, for 5 minutes. Drain off any unabsorbed liquid. This makes about 2 1/4 to 3 cups of cooked wild rice. You need only 2 cups for the rest of this recipe. Save the rest for another use.
TO PREPARE THE SQUASH:
If using kabocha squash, there is no need to peel it. Pierce squash in five or six places with a fork. Microwave on high for 4 minutes. Let squash sit undisturbed in the microwave for 5 minutes, slice squash in half through the stem end and remove seeds. Chop squash into 2-inch chunks. If using a butternut squash, omit microwave step. Just peel, seed and cut it into chunks.
Pour 1 cup water into a large, heavy saucepan. Add salt and bring to a boil. Stir in half the ginger. Add squash and distribute remaining ginger on top. Cover and cook over medium-high heat until squash is tender, 5 to 8 minutes (or about 12 minutes if you haven't microwaved it first). Check every few minutes and add boiling water, if needed, to maintain the water level. Use a slotted spoon to transfer squash to a serving platter, and tent it with foil.
TO FINISH THE DISH:
Stir 2 teaspoons honey into the cooking liquid, and boil over high heat until reduced and slightly syrupy, about 5 minutes. Stir in 2 cups wild rice, butter and orange zest, plus more honey, if desired. Lower heat and simmer for another minute. Pour mixture over squash and serve immediately.
*GRAIN EXCHANGE:
Substitute wehani, colusari red or Chinese black rice for the wild rice.
Servings: 6-8
Adapted from source: Whole Grains Every Day, Every Way by Lorna Sass
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