Harvest Grain and Winter Squash

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.