Warm Wild Rice Salad In Baked Acorn Squash Recipes

WARM WILD-RICE SALAD IN BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Using a knife, cut a very thin disk from the bottom of each squash half so that they sit level. Using a pastry brush, coat the squash inside and out with vegetable oil. Place on a baking sheet, sprinkle the tops with salt and pepper and bake until tender when pierced with a fork, 45 to 55 minutes.
• Meanwhile, place the wild rice in a small saucepan and add 3 cups water and 1/2 teaspoon of salt. Bring to a boil, lower to a simmer and cook, covered, until the grains just begin to pop open, 30 to 40 minutes. Drain and set aside. In another saucepan, bring 1 cup water and 1/2teaspoon of salt to a boil. Add long-grain rice, stir once, cover and simmer until tender, 15 to 20 minutes. Set aside.
• In a medium skillet set over medium heat, melt the butter. Add olive oil, onion and raisins and cook, stirring, until onion is soft, about 3 minutes. Add all the rice and cook, stirring, until heated through. Stir in the chopped chervil and tarragon, season with salt and pepper and remove from heat. Spoon mixture into the baked squash shells, mounding it slightly. Garnish with chervil sprigs and serve.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD

Steps:

• Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
• Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

BLACK WILD RICE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
• Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
• Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
• Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.