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Prep time
30 minutes
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Cook time
1 hour
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Serves
8
Author Notes
This vibrant pilaf is a celebration of autumn flavors, with a nod to the "Three Sisters" tradition cherished by many Native American communities. Corn, squash, and beans are known as the "Three Sisters" because they thrive when planted together, each supporting the others' growth. This dish honors that interconnectedness, bringing together the earthy sweetness of squash, the bright pop of corn, and the creamy texture of beans in a hearty and flavorful pilaf. The addition of wild rice, a native grain with a rich history of its own, adds another layer of depth and cultural significance to this autumnal feast. —César Pérez
Ingredients
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FOR THE PILAF
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1 pound
wild rice blend
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6 cups
water
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2 tablespoons
extra virgin olive oil
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12 ounces
frozen corn kernels
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1
red onion, diced
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1 tablespoon
lemon juice
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3
celery stalks, diced
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30 ounces
canned butterbeans, drained and rinsed
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2
acorn squash, seeded and cubed
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salt and freshly ground black pepper to taste
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FOR THE DRESSING
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3
lemons, zested and juiced
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1
orange, zested and juiced
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1/2 cup
extra virgin olive oil
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2
garlic cloves, grated
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1 teaspoon
fresh rosemary, finely chopped
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1 teaspoon
fresh thyme, finely chopped
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1 teaspoon
grainy Dijon mustard
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salt and freshly ground black pepper to taste
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TO GARNISH
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1 cup
fresh dill, chopped
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1 cup
fresh parsley, chopped
Directions
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Roast the squash: Heat oven to 400 degrees. Toss the squash with 2 tablespoons of olive oil and season with salt and pepper. Spread on a baking sheet and roast until golden brown and tender, 30 to 45 minutes.
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Cook the wild rice blend: In a large pot, bring 6 cups of generously salted water to a boil. Add the wild rice blend and cook until al dente, about 25 to 30 minutes. Drain and set aside.
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Sautée the vegetables: While the rice cooks, warm the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 5 minutes. Add the onion, celery, and a pinch of salt. Cook until softened, about 2 to 3 minutes. Stir in the roasted squash and butter beans.
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Make the dressing: In a small bowl, whisk together the lemon zest and juice, orange zest and juice, olive oil, garlic, rosemary, thyme, Dijon mustard, and salt and pepper to taste.
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Assemble the pilaf In a large bowl, combine the wild rice, roasted vegetables, and half of the dill and parsley. Pour the dressing over the salad and toss gently to coat. Garnish with the remaining herbs and serve warm or at room temperature.
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