Sides
Wild Rice with Butternut Squash and Pomegranate
Makes 8 cups (about 6 servings)
Wild Rice with Butternut Squash and Pomegranate
Makes 8 cups (about 6 servings)
Beautifully fragrant and colorful, this rice dish would be the perfect addition to your holiday table.
Ingredients
- 2 cups wild rice, soaked in water overnight
- 1¼ cups water
- 2 cups butternut squash
- ½ cup pomegranate arils
- ¼ cup sliced almonds
Maple-Olive Oil Vinaigrette
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ small shallot, finely chopped
- ¾ teaspoon kosher salt, plus more to taste
- Pinch freshly ground black pepper, plus more to taste
- ½ cup extra-virgin olive oil
Preparation
- Prepare the rice. Drain the rice, rinse, and drain again. Put directly into the steaming pot with the water. Secure lid. Select Grains and set the time for 45 minutes. Press Start/Stop. When there are 15 minutes remaining on the timer, add the squash.
- While the rice is cooking, prepare the vinaigrette. Put the vinegar, maple syrup, mustard, shallot, salt, and pepper into a small bowl. Whisk well to combine. While whisking, slowly drizzle in the olive oil, stirring until the mixture is homogenous (this can also be prepared using either a mini chopper or a small blender). Reserve.
- Once the rice and squash have finished cooking, add the pomegranate arils and almonds, then top with the vinaigrette. Toss together, taste, and add more salt and pepper to taste.
- Serve warm, at room temperature, or chilled.
