Wild Rice and Squash Salad

 

 

 

 

For 4 servings:
1/2 pound of wild rice
1 cube vegetable broth (Rapunzel)
in 2 cups of warm water
1/2 pound of butternut squash or pumpkin, cubed
1/3 cup of beech nuts or raw pumpkin seeds
1/2 cup of dried cranberries
3 tbs parsley, chopped
2 tbs quality olive oil

For the vinaigrette:
1/3 cup of vegetable broth
1/3 cup of beech nuts or raw pumpkin seeds
3 tbs apple cider vinegar
1 tbs chile powder (or one small red habanero)
1 tbs apple or pumpkin puree
1 tsp minced garlic
2 tbs quality olive oil
salt and pepper to taste

Fill a pot with the broth and wild rice, bring to a boil and simmer until tender (45-60 minutes). 
For the vinaigrette, combine in a blender broth, nuts, vinegar, chile, pumpkin puree and garlic and blend until smooth. Add some oil, salt and pepper and blend more.

Add squash cubes with some oil to a large skillet and saute over high heat for about 6 minutes  until lightly browned. Transfer the squash to a bowl and add the cooked and drained rice. Roast nuts and add to the rice mix together with cranberries and parsley.
Pour the vinaigrette over the contents and toss to coat evenly. Add remaining contents as needed to adjust seasoning. ©Mighty Forks 2011

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