v:gourmet

Everyone has stuff in their fridge that overstays its welcome, food that hides in the back corners and somehow avoids going out on the town, heading over to the table for dinner. I’m sure each of us have our own list from beets to zucchini. This fall, for whatever reason, for me it’s been apples and squash. They just never seem to jump out at me begging to be cooked or eaten. Until today when I fired up the skillet and made this very seasonal, exceptionally tasty, totally nutritious warm wild rice salad. While I was hoovering it back, it made me think that it’s quite timely too as it would be a lovely addition to the holiday table.

1 1/2 cups of mixed wild rice

3 cups water

sea salt

2 tbsps olive oil

1 medium onion

1 large butternut squash, peeled, seeded, and diced

3 granny smith apples, peeled, cored, and diced

1 tbsp fresh thyme

1 cup veggie broth

1/2 cup pecans, chopped

sea salt and pepper

Mix rice with water and a pinch of sea salt. Cook until done according to the instructions and set aside.

Meanwhile, preheat oven to 425 degrees.

Heat olive oil in a heavy oven-proof skillet. Add onions and cook until just tender. Add diced butternut squash, diced apples, and fresh thyme. Saute for about 10 minutes until they start to soften. Add veggie stock, cooked rice, chopped walnuts, and sea salt and pepper to taste. Place in the oven and bake at 425 for about 20 minutes until the squash is soft and tender.

Serve on its own as a nice warm salad lunch or as a side to brighten up any meal.