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
Throw in some roughly chopped cilantro or parsley
Make this dish ahead and reheat at 350 degrees Fahrenheit while your turkey is resting
Serve with your Thanksgiving Feast! Enjoy!
Visit us often and buy the Simply Natural Gourmet Cookbook!