A deliciously hearty vegetarian offering for your Christmas table.
Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.
Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.
In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.
Add the dressing (recipe below) and toss. Add half of the pear and toss again.
Season with salt and pepper if needed. Garnish with remaining pear and cheese.
Place the mustard in a small bowl along with the shallot.
Whisk in the vinegar and honey.
Slowly whisk in the oil.
Season with salt and pepper to taste.
Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice
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Ingredients
Directions
Rinse the wild rice under cold water in a sieve. Cook the wild rice in a pot of boiling water until tender. (About 40-45 minutes). Drain and cool.
Preheat oven to 400F (200C). Toss the squash with the olive oil. Place on a baking sheet. Lightly season with salt and pepper. Roast until starting to turn light golden. (About 20 -25 minutes). Remove from oven and let cool.
In a large bowl, combine the cooked rice, squash, cabbage, nuts and seeds.
Add the dressing (recipe below) and toss. Add half of the pear and toss again.
Season with salt and pepper if needed. Garnish with remaining pear and cheese.
Place the mustard in a small bowl along with the shallot.
Whisk in the vinegar and honey.
Slowly whisk in the oil.
Season with salt and pepper to taste.
Include some roasted Brussels sprouts
Include a few tablespoons of chopped dried apricots or cranberries
Include a few tablespoons of pomegranate seeds
Use a combination of wild rice and brown rice
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