Wild Rice with Roasted Squash and Tomato

Wild Rice with Roasted Squash and Tomato

Wild Rice with Roasted Squash and Tomato

Wild Rice with Roasted Squash and Tomato
My Wild Rice with Roasted Squash and Tomato is a multicultural Thanksgiving side using New World and Old World ingredients. It brings the meaning of Thanksgiving of our existence and our responsibility to our neighbor full circle!  Wild rice, roasted squash and tomato from the New World blend harmoniously with shallots and sage. Old World spices like ras el hanout and Aleppo pepper with Silk Road enoki mushrooms and Mediterranean olive oil are blended together to make my Wild Rice with Roasted Squash and Tomato a perfect Thanksgiving side dish that shouts the meaning of this thoughtful day! Make my Wild Rice with Roasted Squash and Tomato to give thanks! Enjoy!

1 cup wild rice, cooked yields 4 cups

On a baking sheet, combine

1 organic small pumpkin, peeled and diced

1 organic small red curry squash or similar, peeled and diced 

4 organic shallots, peeled and sliced 

a handful of crumbled sage leaves

Salt and pepper to taste

1 teaspoon ras el hanout seasoning, Frontier

Good dredge of extra virgin olive oil 

On  a separate baking sheet, combine

1&1/2 pints organic grape tomatoes 

1 container organic enoki mushrooms 

Salt to taste

Dash of Aleppo pepper flakes 

Dredge of extra virgin olive 

Roast both baking sheets at 425 degrees Fahrenheit for 30 minutes 

In a large casserole dish, combine all three preparations 

The rice, squash mixture and tomato, mushroom mixture 

Correct seasoning 

Throw in some roughly chopped cilantro or parsley 

Mix thoroughly 

Make this dish ahead and reheat at 350 degrees Fahrenheit while your turkey is resting

Serve with your Thanksgiving Feast! Enjoy!

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