Originally Posted by flminivanmama
ohhh please share this recipe. I'd like to make this!
This actually comes from the newspaper, but I put my own variationsWild Rice Salad with Root Vegetables and Appleshttp://www.post-gazette.com/pg/image...party2_160.jpg
Wild Rice Salad with Root Vegetables and Apples is a great make-ahead dish.
Click photo for larger version
- 4 carrots, peeled and roughly chopped
- 4 parsnips, peeled and roughly chopped
- 4 turnips, peeled and roughly chopped
- 4 beets, peeled and roughly chopped
- 1/2 butternut squash, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 2 to 3 cups tart apples, peeled and roughly chopped
- 1/4 cup olive oil
- 2 tablespoons thyme, minced
- 1 1/2 cups wild rice
- 7 1/2 cups chicken stock
- 6 slices bacon, chopped
- 1 tablespoon garlic, minced
- 1 bunch kale, washed, stripped from tough center stalk and chopped
- Salt and pepper to taste
Preheat oven to 375 degrees. Combine carrots, parsnips, tur turnips, beets, squash, onions, apples, olive oil and thyme in a large roasting pan and toss thoroughly to combine. Roast approximately one hour, until vegetables are fork-tender. In a separate pot, bring rice and chicken stock to a boil, then reduce heat to medium-low and simmer for 55-60 minutes until desired texture is reached; any excess liquid should be drained.
Meanwhile, saute bacon in a large saucepot or Dutch oven on medium-high heat until edges begin to brown. Add garlic and saute for another 30 seconds, without letting garlic scorch. Add kale and continue sauteing until kale wilts and softens, 3 to 4 minutes.
Combine ingredients in a large pot or the roasting pan. Season to taste with salt and pepper and serve.
Serves 12 as a side dish.
Now, my changes were to substitute Veggie Stock for the Chicken Stock. I would suggest using a little less liquid as using the full amount gives you more of a thick moist rice.
I added whole garlic cloves to the vegetables as they roasted. Roasted garlic is wonderfully sweet. I also added some red peppers for color.
Be careful of the amount of oil used when roasting. too much makes the veggies soggy. I recommend cutting the veggies and tossing them in a bowl with a little olive oil to coat then placing them on the pan. You should give the veggies a periodic stir/turn so they don't burn. Add some salt to the veggies before roasting to help bring out the flavors.
When I cooked the kale, I added a couple more cloves of garlic, salt and pepper. It helped.
I didn't use the thyme. I cheated and used Trader Joe's 21 Seasoning Salute which actually tasted great.
If you have troubles finding a butternut squash, or don't want to carve one, substitute sweet potatoes.
I only made half of this recipe and it was still enough to feed about 8-10 people. I am making the whole recipe and I am afraid of home much it will make.
Oh, I didn't even put in the beets. That actually didn't sound good to me at all.
Since mine was a vegetarian version, I didn't use the bacon either.