Harvest Grain and Winter Squash
:
Serving Size:
6
Cooking Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Black rice, bulghur wheat, and butternut squash combine for a savory, holiday side dish that can be a served at room temperature or warmed slightly before serving. It may seem like there are a lot of steps, but it all goes together easily, and once done - can be served anytime. During the holidays, anything that can be done ahead of the meal is a plus!
Ingredients
- 1 cup black rice
- 1 3/4 cups water
- 1/2 tsp salt
- 1 cup bulghur wheat
- 2 cups water
- 1/2 tsp salt
- 1 small butternut squash
- 3 large curly kale leaves
- 2 tbsps minced shallots
- 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp rice vinegar
- 1/4 cup extra virgin olive oil
- 1/3 cup crumbled feta
- 1/4 cup toasted hazelnuts
Directions
Heat the oven to 400°
Bring the 1 3/4 cup water to a boil. Add the black rice and salt. Turn down to a very slow simmer and cook until tender, 35-40 minutes. Drain completely and let cool.
Bring 2 cups water to a boil. Add the bulghur and salt. Stir, cover and take off heat. Leave for at least 20 minutes or until you get to it. The bulghur should be tender. Drain completely - you want this very dry, no water left.
Peel the squash. Cut ends off, then cut in half. Sccop out all the seeds and pulp. Cut the squash into 1/2" chunks. In a bowl, toss with the spices and 1 tbsp. olive oil. Place in a shallow baking pan and roast in the oven for 30 minutes, or until tender. Stir the squash after 15 minutes.When cooked, remove from oven and set aside.
Bring a large pot of water to a boil. Add the kale leaves and cook for 1 minute. Remove and rinse under cold water. Squeeze that water out of the kale gently with your hands. Remove the stalk and chop the rest of the kale into small pieces.