Author Notes
This warm wild rice salad with sweet delicata squash and crunchy kale is a delicious vegan side that will work well into the season. —Vicky | Things I Made Today
Ingredients
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2 cups
Vegetable broth, divided
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1 1/2 cups
Water
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1 cup
Wild rice, rinsed
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2 tablespoons
Butter
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1
Red onion, chopped
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1/2
Anaheim pepper, chopped (optional)
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1/2 teaspoon
Kosher salt
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1 tablespoon
Lemon zest
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1 1/2 tablespoons
Fresh ginger, grated
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1
Medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into ½ inch pieces
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1
Bunch kale, stems removed and leaves chopped
Directions
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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.
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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.
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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.
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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.
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