Page 53 - Robeson Living

Pecan Wild Rice Pilaf
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12
2 cups chicken or vegetable stock
2 cups water
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt, plus additional,
to taste
1/4 teaspoon cloves
1 cinnamon stick
3/4 cup wild rice, rinsed
1 cup black rice, rinsed
1 tablespoon extra-virgin olive oil or pecan oil
1 tablespoon unsalted butter
1/2 large sweet onion, diced
2 cups butternut squash, diced
1 medium tart apple, peeled and diced
black pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans or pecan pieces
1/3 cup dried currants
In medium saucepan, bring stock, water, nutmeg,
ginger, 1 teaspoon kosher salt, cloves and cinnamon
stick to boil. Add rice and bring back to simmer.
Reduce heat to low and half cover with lid. Allow rice
to simmer about 45 minutes, or until tender and liquid
is absorbed. Remove and discard cinnamon stick.
While rice is cooking, in large skillet, heat olive
or pecan oil and butter. Add onion and cook, stirring
frequently, until translucent, about 4 minutes. Add in
butternut squash and cook, stirring often, until squash
is tender and beginning to caramelize at edges, about
8-10 minutes. Add in apples and cook additional
3-4 minutes, or until apples soften. Season with salt
and pepper, to taste, along with thyme and ground
cinnamon. Stir in chopped pecans and currants, and
cook until pecans are slightly golden and fragrant.
Remove mixture from heat.
Stir butternut squash mixture with cooked rice and
season, to taste, with salt and pepper. Serve warm or at
room temperature.

Roasted Acorn Squash Salad 1 1/2 cups cooked farro
with Pecan Vinaigrette 1 medium shallot, thinly sliced
Prep time: 15 minutes 1 ounce crumbled goat cheese
Cook time: 35 minutes Heat oven to 425 F.
To create base, slice small part of one side of squash. Trim ends
Servings: 4 from squash, cut in half lengthwise and scoop out sides. Place cut-
Squash: side down and cut squash into 1/4-inch thick slices. Place on sheet
1 small acorn squash tray and toss with olive or pecan oil and salt. Roast until squash
1 tablespoon olive oil and peels are tender, 30-40 minutes.
1/4 teaspoon sea salt While squash is roasting, heat small skillet over medium heat.
Add pecans and toast, shaking pan, until nuts are fragrant. Transfer
Dressing: 1/3 cup of pecans to bowl and reserve remaining pecans for
1/2 cup raw pecan pieces topping. Add oil, vinegar, maple syrup and salt while nuts are still
1/4 cup olive or pecan oil warm. Stir vigorously and set aside.
In large bowl, combine spinach, farro, shallot, half the squash
2 tablespoons apple cider vinegar and half the dressing. Toss to combine then lay remaining squash
1 tablespoon maple syrup on top of salad. Drizzle with remaining dressing and sprinkle with
1/4 teaspoon sea salt goat cheese and remaining toasted pecans before serving.
Note: Acorn squash skin is edible but needs roasting long
Salad: enough to make it tender. If unsure, use delicata squash or skinless
3-4 handfuls baby spinach butternut squash. Page 53