Warm Rice Nests

March 04, 2014

As I work on cooking my way through it, I came across a wild rice salad. After making it several times with a few variations (all tasty, actually) just to eat it, I started thinking about presentation, and thought it would look great as a little nest. What better to pair it with than winter squash?

WARM WILD RICE SALAD with ROASTED SQUASH EGGS

1 cup wild rice, rinsed well
3 cups vegetable stock (or chicken if preferred)
1/2 cup dried cranberries
3 scallions, chopped (white and green parts)
1/4 cup pomegranate arils
1 cup hazelnuts, toasted, skins removed, then chopped

Apple Cider Vinaigrette

2 tablespoons honey
6 tablespoons apple cider vinegar
3/4 cup extra virgin olive oil
1 tablespoon brown mustard
1 shallot, minced
1/2 teaspoon salt

Roasted Squash Eggs

1/2 medium winter squash (I used kabocha here)
2-3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
fresh black pepper as desired

Rice Salad: Combine the wild rice and stock of your choice in a medium saucepan and bring to a boil. Reduce to a simmer and cover; cook for 45 to 50 minutes, until rice is cooked through and tender. There...
See the full directions on my site

Nutritions

Calories
383

Sodium
737mg
30% DV

Fat
33g
51% DV

Protein
5g
10% DV

Carbs
24g
8% DV

Fiber
4g
19% DV

Dinner Boiled