Author Notes
We recently discovered this little oil and vinegar shop called Oro that sells the sweetest infused 18 year aged balsamic vinegars including a pomegrante balsamic vinegar that served as the inspiration behind this recipe. Since pomegranates are in season right now I added some to this recipe for the texture although the crunch of the wild rice is plenty to keep the dish interesting. The roasted chestnuts and tart dried cherries compliment the sweetness of the roasted butternut squash. —lisa ann
Ingredients
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2 tablespoons
lemon zest
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4 tablespoons
fresh lemon juice (2 med lemons)
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1
medium butternut squash, peeled and seeded, cut into 1/4 inch dice
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3 tablespoons
olive oil
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1
large red onion, chopped
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1 1/2 cups
wild rice, rinsed
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4 cups
vegetable broth
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1
dried bay leaf
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1 cup
fresh chopped Italian flat-leaf parsley
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11 ounces
jar roasted chestnuts, coarsely chopped
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1 cup
dried cherries
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1/2 cup
chopped roasted red peppers
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3/4 cup
fresh pomegranate seeds
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1/2 cup
pomegranate balsamic vinegar
Directions
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Preheat oven to 475 degrees F.
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Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash just tender and transfer to bowl.
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Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown, add to bowl with squash.
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Add bay leaf to vegetable broth in a pot and bring to a boil. Add wild rice, reduce heat and simmer for approximately 45 minutes until rice begins to split. Drain rice and remove bay leaf. Add rice to bowl with squash and onions.
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Add pomegranate seeds, pomegranate balsamic vinegar, lemon zest, lemon juice, parsley, roasted chestnuts, roasted red peppers and dried cherries to bowl with squash, onions and rice. Serve at room temperature.
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