1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice
(about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
1. Rinse the wild rice. Bring the water or stock to a
boil in a medium saucepan, add salt to taste and the rice. Bring back to
a boil, reduce the heat, cover and simmer 45 minutes, until the rice is
tender and has begun to splay. Drain through a strainer, return to the
pot and cover the pot with a clean dishtowel. Return the lid to the pot
and let sit for 10 minutes.
2. Meanwhile, preheat the oven to 425 degrees. Line a
baking sheet with foil. Place the squash in a bowl or directly on the
baking sheet and toss with salt to taste, the balsamic vinegar and 1
tablespoon of the olive oil. Spread on the baking sheet in an even layer
and make sure to tip all of the liquid remaining in the bowl over the
squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that
the squash browns evenly. The squash should be tender all the way
through. Remove from the heat.
3. In a small bowl or measuring cup, whisk together the
lemon juice, garlic, salt to taste and mustard. Whisk in the remaining
olive oil and the walnut oil.
4. Combine the wild rice, squash, herbs and celery in a
large bowl. Toss with the dressing. Add salt and pepper to taste. Line a
platter, individual plates or a wide salad bowl with the baby spinach
or arugula. Top with the salad and serve.
Yield: 6 servings.
Advance preparation: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach.
