For this recipe, we used the wild rice that Almanac Urban Mill and Bakery sources from the DePape family in Kapuskasing, Ont. It makes a great salad that you can serve warm or cold. Use it as a side dish or top with sliced chicken or fresh fish for a satisfying meal. You can also use it as a gluten-free substitute for your holiday stuffing.
Ingredients
- 1 cup wild rice
- 3 cups water or vegetable stock
- 1/3 cup yellow onion, diced
- 1/3 cup celery, diced
- 2 cups mushrooms (any variety), sliced
- 1 1/2 cups butternut squash, diced
- 1/3 cup apple, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme or sage
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 cup pine nuts, toasted (optional)
- Salt and pepper to taste
Instructions
In a medium-sized pot add the wild rice and cover with water. Wash the rice to remove any debris. Drain the water. Add 3 cups of water or stock then place the pot over medium-low heat and cook until the grains open, the rice is tender and the water is mostly absorbed, approximately one hour. Let sit until cooled then drain any excess liquid. Add the rice into a mixing bowl. Reserve.
Preheat your oven to 350F.
Peel a piece of butternut squash and dice into half inch (1.25 cm) pieces. Place the squash onto a small roasting. Drizzle with cooking oil and season with salt. Bake 40-45 minutes or until the squash has browned and is cooked through. Remove from the oven and reserve.
In a pan over medium-low heat, add a small amount of cooking oil then add the onion and the celery. Cook until soft, about five minutes, then add to the rice.
Add the sliced mushrooms and a pinch of salt into the pan and cook them through, about five minutes. Let cool slightly and add them to the wild rice. Wipe the plan clean then add the pine nuts and toast them until they become lightly brown. Remove from pan and reserve.
Add the squash, lemon zest and juice, olive oil, parsley and thyme (or sage). Toss well. Grate the apple and add to the bowl. Toss again and season with salt and pepper. Sprinkle the toasted pine nuts over the top.
