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
Vegetable broth, divided
1 1/2 cups
Wild rice, rinsed
Red onion, chopped
Anaheim pepper, chopped (optional)
1 1/2 tablespoons
Fresh ginger, grated
Medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into ½ inch pieces
Bunch kale, stems removed and leaves chopped
In This Recipe
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.