Saturday, August 15, 2009

Pecan, Squash, & Cranberry Speckled Wild Rice



Pecan, Squash and Cranberries Speckled Wild Rice
(serves 2)
Ingredients
Wild rice mix – 1 cup
1 small butternut or acorn squash, peeled and cubed – about 2 cups
Pecan halves – 2/3 cup
Onion or shallot – ½ cup, chopped
Garlic – 1 clove, finely chopped
Carrot – 2, small, sliced at an angle
Celery – 1 or 2 stalks, chopped
Fresh thyme – 1 tbsp, chopped
Dried cranberries – ½ cup
Red pepper flakes – a pinch
Butter and/or oil – 1 tbsp
Salt
Pepper
Method
Cook wild rice either on stovetop or using a pressure cooker. If using a pressure cooker, use 1¼ cups water and cook for 2 whistles. If cooking on stove top, use 2¼ cups of water and cook covered for 45-50 minutes. The rice should be cooked, but firm.
Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting is my favourite, as it gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.
Meanwhile heat a large, wide skillet over low-medium heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, chop and reserve.
Crank the flame to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature. I have also noticed that the flavour develops as it sits. So make this ahead, and serve slightly warmed.

www.tastypalettes.com

No comments: