Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.
Roasted Butternut Squash Wild Rice with Crispy Chard
¼ cup wild rice
¼ cup long grain brown rice
1 cup water
1 cup chicken broth
1 tsp salt
½ cup onion – minced
1 cup butternut squash – cubed
1 tsp cooking fat (lard or coconut oil)
1 bunch fresh chard – stems removed
freshly ground black pepper to taste
Soak both rices in one cup water overnight or at least one hour before cooking.
Preheat oven to 400°F.
Drain water from rice.
In a medium sized pot, saute the onion over medium heat with one tablespoon of chicken broth for 3 minutes. Add the rice, remaining chicken broth and ¼ tsp salt. Bring to a boil. Reduce to simmer and cover for 20 minutes until all broth is absorbed into rice.
Toss the butternut squash in a ½ teaspoon cooking fat and ¼ teaspoon salt. Spread evenly onto a roasting pan.
Then lightly coat the chard leaves with ½ teaspoon cooking fat. Line a roasting pan with parchment paper and spread out the chard leaves. Sprinkle with ¼ teaspoon salt.
Roast the butternut squash and chard simultaneously. The chard will be done in five minutes. The squash will take 20 minutes.
Toss the squash with the rice and then crumble in the crispy chard. Add remaining salt and freshly ground black pepper to taste.
Enjoy!
For a bigger flavor, drizzle your favorite dressing over the rice dish. I love the mix of sage, garlic and maple syrup in this Maple Sage Miso Vinaigrette.
Maple Sage Miso Vinaigrette
by Local Roots NYC member, Lee Harman
1 bunch fresh sage
¼ cup rice vinegar
1 tbsp mellow white miso
1 tbsp dijon mustard
1 tbsp maple syrup
1 – 2 cloves garlic (fresh or roasted)
⅓ cup extra virgin olive oil
½ c neutral oil (canola, vegetable, avocado, etc)
Pick sage off stems. You can save the stems for stock or discard; they are too tough to blend and may make your dressing bitter. Add sage, vinegar, miso, mustard, maple syrup, and garlic to blender or food processor. Purée until it’s as smooth as you can get it. Slowly pour in the oils. Going slow is key here, because if you go too quickly the dressing will ‘break’ and separate. Add salt and pepper to taste. The dressing is ready to use right away, and can be stored in the fridge for up to 2 weeks.
Miso sage vinaigrette goes great on a salad with Local Roots NYC seasonal veggies or your local farmers’ market picks. Local Roots NYC builds a vibrant community around local food through a network of full diet CSAs and connect thousands of New Yorkers with local, sustainable produce.
- ¼ cup wild rice
- ¼ cup long grain brown rice
- 1 cup water
- 1 cup chicken broth
- 1 tsp salt
- ½ cup onion - minced
- 1 cup butternut squash - cubed
- 1 tsp cooking fat (lard or coconut oil)
- 1 bunch fresh chard - stems removed
- freshly ground black pepper to taste
- Soak both rices in one cup water overnight or at least one hour before cooking.
- Preheat oven to 400°F.
- Drain water from rice.
- In a medium sized pot, saute the onion over medium heat with one tablespoon of chicken broth for 3 minutes. Add the rice, remaining chicken broth and ¼ tsp salt. Bring to a boil. Reduce to simmer and cover for 20 minutes until all broth is absorbed into rice.
- Toss the butternut squash in a ½ teaspoon cooking fat and ¼ teaspoon salt. Spread evenly onto a roasting pan.
- Then lightly coat the chard leaves with ½ teaspoon cooking fat. Line a roasting pan with parchment paper and spread out the chard leaves. Sprinkle with ¼ teaspoon salt.
- Roast the butternut squash and chard simultaneously. The chard will be done in five minutes. The squash will take 20 minutes.
- Toss the squash with the rice and then crumble in the crispy chard. Add remaining salt and freshly ground black pepper to taste.
- Enjoy!
