I come to you again with a recipe full of delicata squash and kale.
Like the chicken pot pie that came before it, this dish signals a welcome change from sandals and margaritas to knee high boots and hot toddys. This dish is also full of wild rice, an ingredient I often forget about until this time of the year, when I dig it out of the back of the pantry and stare wide-eyed, realizing just how much I’ve missed it.
To spruce up what would otherwise be a pretty standard rice and winter vegetable recipe, I added some ginger and lemon zest. These ingredients add a subtle but interesting flavor, which in addition to the nutty, wholesome flavor of the wild rice, round out the dish perfectly.
Although we’re still in September, I want to note that this dish would hold it’s own on any holiday table—Thanksgiving, Christmas, what be it—so I would encourage you to take the extra step and bookmark it. I know I am.
On a totally unrelated note, I’m going to leave you a little shameless self-promotion here. Right now, Madison Magazine is doing its annual Best of Madison voting. Last year, TIMT took home Gold for Best Local Food Blog, and I’d love to do it again. If you’d be so kind, head over to their site and write us in for the Best Local Food Blog category. And don’t forget that you can also vote tomorrow. And the day after that. And every day until October 17. I mean it—go vote everyday. I want to win again! Ok, shameless self promotion over.
- 2 cups vegetable broth, divided
- 1½ cups water
- 1 cup wild rice, rinsed
- 2 tablespoons butter
- 1 red onion, chopped
- 3 garlic cloves, chopped
- ½ Anaheim pepper, chopped (optional)
- ½ teaspoon kosher salt
- 1 tablespoon lemon zest
- 1½ tablespoons fresh ginger, grated
- 1 medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into ½ inch pieces
- 1 bunch kale, stems removed and leaves chopped
- In a medium pot, bring 1½ cups broth and water to boil. Stir in rinsed rice and bring pot back to a boil, then reduce heat and cover. Cook rice, stirring occasionally, until it is tender, anywhere between 30-75 minutes. Drain any additional liquid and set rice aside.
- Meanwhile, melt butter in a heavy bottomed skillet over medium heat. Stir in red onion, garlic, Anaheim pepper, and salt and cook until vegetables soften, about 7 minutes. Add in lemon zest and ginger and mix well.
- Add squash and kale to pan and stir well to combine. Pour in ½ cup of broth and cook for about 10 minutes, stirring occasionally until squash is soft and kale is wilted. Season with additional salt to taste.
- Once rice is done cooking, add it to the skillet and stir well. Cook for 3-5 more minutes, until flavors meld together and liquid is evaporated.
This is a beautiful salad! I love delicata squash in fall <3
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