Roasted Butternut Squash Wild Rice with Crispy Chard

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!

Roasted Butternut Squash Wild Rice with Crispy Chard
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. 

 Roasted Butternut Squash Wild Rice with Crispy Chard

Roasted Butternut Squash Wild Rice with Crispy Chard
Serves 4
Yummy, savory fall side dish with wild rice, butternut squash and crispy chard.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. ¼ cup wild rice
  2. ¼ cup long grain brown rice
  3. 1 cup water
  4. 1 cup chicken broth
  5. 1 tsp salt
  6. ½ cup onion - minced
  7. 1 cup butternut squash - cubed
  8. 1 tsp cooking fat (lard or coconut oil)
  9. 1 bunch fresh chard - stems removed
  10. freshly ground black pepper to taste
Instructions
  1. Soak both rices in one cup water overnight or at least one hour before cooking.
  2. Preheat oven to 400°F.
  3. Drain water from rice.
  4. 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.
  5. Toss the butternut squash in a ½ teaspoon cooking fat and ¼ teaspoon salt. Spread evenly onto a roasting pan.
  6. 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.
  7. Roast the butternut squash and chard simultaneously. The chard will be done in five minutes. The squash will take 20 minutes.
  8. Toss the squash with the rice and then crumble in the crispy chard. Add remaining salt and freshly ground black pepper to taste.
  9. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/

 Roasted Butternut Squash Wild Rice with Crispy Chard

Roasted Lamb Riblets with Chimichurri Sauce

Have you noticed the new no food waste trend? It is now en vogue to eat every single part of a food, including the stems, the roots, the flowers, the bark, the seeds, right down to the ears and tail of an animal.

I do my best to lead a no waste life. “Never use anything once,” is one of my mottos. When I roast a chicken I save the carcass for broth, when I steam kale, I reserve the stems for sautéing, and my egg shells are composted to create rich soil.

So naturally I rejoice in the no food waste movement! No wasted food equals more food to eat.

Recently, a pop-up in New York based an entire restaurant on this concept. WastED was created by Blue Hill and Stone Barns Farm, the forerunners in farm‑to‑table eating going back sixteen years ago. For three weeks, WastED served a menu comprised of food seconds and thirds, helping to relieve the food system of ignored and discarded foods, perfectly suited to satisfying taste palates. Diners noshed on pockmarked potatoes and parsnips, pasta trimmings and cured cuts of waste-fed pigs.

When I cook, I look for meat cuts I’ve never tried before, which goes along with my other motto, “never cook anything twice.” Why make the same meal over and over when there are thousands and thousands of iterations? Variety is the spice of life! If you’re in a rut and need more recipes, go try everything in The Sparkle Kitchen Cookbook.

I use lamb riblets in this recipe, which are fattier than your traditional leg or rack. A thick layer of fat sits right on top of the meat. This is where you get all that rich, lamby flavor. Lamb fat contains a certain fatty acid that provides a wild, gamey flavor. I like to keep all this goodness, but if you’re not a fan of the wild side, simply slice some of the fat away before cooking.

Chimichurri is a fresh, bright sauce that compliments the richness of the lamb. In keeping with the no food waste method, be sure to use the parsley, stem to leaf. The stems are tender and are even packed with more nutrients than the leaves.

Enjoy!

Roasted Lamb Riblets with Chimichurri SauceRoasted Lamb Riblets with Chimichurri SauceRoasted Lamb Riblets with Chimichurri Sauce

 

Roasted Lamb Riblets
Serves 4
Slow roasted lamb in a simple marinade of onions, chili powder and garlic.
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Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Ingredients
  1. 1 ½ lbs pasture-raised lamb riblets
  2. SPICE RUB
  3. 1 ½ tbsp salt
  4. 1 tsp black pepper
  5. 1 tsp chili powder
  6. 2 tbsp garlic - minced
  7. 1 ½ cups yellow onions - thinly sliced
  8. 2 cups water
Instructions
  1. First to season the meat. Mix together salt, pepper and chili powder. Rub into the lamb, evenly distributing. Then rub in the garlic.
  2. Spread onions into the bottom of a metal baking pan and place the lamb on top. Cover with aluminum foil and place in the fridge for at least two hours or overnight, flipping over periodically to ensure even seasoning. The longer it sits, the more flavorful the meat will be.
  3. Preheat oven to 300° F.
  4. Remove the lamb from the fridge. Pour two cups of water into the pan and recover with foil.
  5. Roast, covered for 1 ½ hours.
  6. Remove lamb from the oven and flip over. Cover again with foil and roast for another 30 minutes.
  7. The lamb will have now cooked for two hours. Test the doneness by pulling at the edge with a fork. If the meat loosens easily, it’s done. If not, cook an additional 30 minutes covered in the oven.
  8. Once done roasting, remove from the oven. Turn the oven to broil.
  9. Take off the aluminum foil and broil the lamb for three minutes. Just until the top is crispy.
  10. Serve immediately.
Notes
  1. NOTE: The pan sauce includes all the fat drippings from the lamb and makes an excellent gravy. You can also reserve it in a glass jar and use for other cooking.
Sparkle Kitchen http://sparklekitchen.com/
Chimichurri Sauce
Serves 4
A garlicy, lemon parsley sauce.
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Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Prep Time
2 min
Cook Time
2 min
Total Time
4 min
Ingredients
  1. 2 ½ tbsp garlic - chopped
  2. 1 ½ tbsp red onion - chopped
  3. 1 bunch parsley - chopped
  4. 1 tbsp lemon juice
  5. ½ cup olive oil
  6. ½ cup water
  7. ½ tsp black pepper
  8. ½ tsp salt
Instructions
  1. Place all ingredients in a food processor. Blend until fully incorporated, about 2 minutes.
Sparkle Kitchen http://sparklekitchen.com/
Roasted Lamb Riblets with Chimichurri SauceRoasted Lamb Riblets with Chimichurri Sauce