Butternut Squash and Wild Rice Salad

Wild rice is not rice at all. It is an aquatic grass that is quite difficult to harvest, It's subtly nutty flavour combines very well with the squash in this winter salad. The salad can be served hot or cold.

Yield:
serves 6
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 1 cup wild rice
  • 5 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups seeded and diced butternut squash (optionally peeled)
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/4 cup juliened shallots 1 teaspoon chili powder
  • 1/4 cup seedless sultana raisins
  • 1/4 cup sherry vinegar
  • 2 tablespoons pumpkin seed or grape seed oil
  • 1/4 cup toasted pumpkin seeds
  • Kosher salt and freshly ground pepper
  • 1/4 cup baby kale or microgreens or radish sprouts

DIRECTIONS:

  1. In a fine-mesh sieve, rinse the wild rice under cold running water. Shake to drain. Transfer to a saucepan and add the water and salt. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 45 minutes. Rice should be chewy and some grains will have bursts open.. It may need an additional 10 to 15 minutes. Keep checking the rice until the grains are tender.
  2. When rice is done, pour it into a strainer to drain off any remaining liquid. Fluff rice with a fork and set aside.
  3. In a skillet over medium heat, heat oil. Add squash and thyme and cook until squash is golden, about 15 minutes, stirring often.
  4. Add butter and shallots and cook until shallots are translucent about 3 minutes. Add chili powder and raisins and cook for a minute more. Add vinegar and pumpkin seed oil. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the skillet.
  5. Fold in 3 cups rice and pumpkin seeds and cook until thoroughly he

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