Thanksgiving dinners with my family are big, noisy, delicious affairs. My mom and dad usually prepare the turkey and dressing and the rest of us bring an array of side dishes to make an enormous feast. I love this event and try to bring something different every year. Today’s scrumptious rice dish is one of the recipes that, inspired by rice salads of Thanksgivings past, I created for my family last week. I am happy to report that it was a huge hit and sadly there was very little left over to take home. All of the colours and ingredients remind me of fall and I just couldn’t resist showcasing them in a bright, orange pumpkin. This is a wonderful accompaniment to roast turkey or chicken, or eat it by itself for breakfast or a snack. I did!
I am bringing a big pumpkin stuffed with this lively salad over to Angie’s Fiesta Friday. Yeah, Friday is here and we are so ready to head over to The Novice Gardener for some R and R. If you haven’t yet visited Fiesta Friday, the hottest blog party in the blogosphere, you really should. We all bring a little something to share, be it a recipe, some music, poetry, or whatever you are passionate about. Today, my very talented blogging buddy, Hilda of Along the Grapevine, and I are very excited to be co-hosting. Just let either of us know if there is anything we can get you! Fresh plate? Something to drink? Directions to the loo? We are here for you! For any newbies, welcome, and here are the guidelines. To join us, all you have to do is click on the button below. Happy Fiesta Friday to all.
Festive Wild Rice Salad with Roasted Butternut Squash and Cranberries
1 cup wild rice
½ cup brown basmati rice
¾ teaspoon salt
1 medium white onion, diced
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 small butternut squash, peeled and cubed
salt and pepper
3 stalks celery, diced
1 cup dried cranberries
1 large apple, peeled and diced
1 cup pecan halves
3 green onions, thinly sliced
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper
Preheat the oven to 400° F.
Rinse the wild rice in cold running water. Place in a medium saucepan with 2 cups water and ½ teaspoon salt. Bring to a boil over high heat. Cover and reduce heat to low and cook for 35 to 40 minutes, or until the rice is tender and the water is absorbed. Set aside to cool.
Rinse the brown rice in cold running water. Place in a small saucepan with 1 cup water and ¼ teaspoon salt. Bring to a boil over high heat. Cover and reduce heat to low and cook for 25 minutes, until the rice is tender and the water is absorbed. Set aside to cool.
In a large skillet, sauté the onions in 1 tablespoon olive oil until they become translucent. Add the garlic and sauté until the garlic becomes fragrant. Set aside to cool.
Toss the butternut squash cubes with 1 tablespoon olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet. Roast for 20 – 25 minutes until they are cooked and golden. Set aside.
In a small skillet, toast the pecans over medium heat, until they become fragrant. Set aside.
Whisk together the ingredients for the dressing in a small bowl.
In a large salad bowl, gently toss together all of the salad ingredients. Just before serving, add the dressing and toss again. Serve immediately.
This can be stored in an airtight container in the refrigerator for 2 days. It will last longer, but the nuts will begin to soften.