One of my friends has been working away on her dissertation big book report. One weekend in December I was hoping we could get together, but she needed to focus on her writing. I totally get it. It’s an important part of the process and sometimes being in-process means saying no to everyone else. But, I also wanted to help bring her some food to keep the writing momentum going. In Mark Bittman’s How to Cook Everything, which my nephews gave me for Christmas a couple years ago, I had flagged this recipe for wild rice with roasted winter squash. After I made the wild rice, I wanted a little more flavor, so I added Penzey’s Fox Point seasoning to the dish.
Wild Rice with Roasted Winter Squash
2 Tbsp butter
1 c wild rice
3 c chicken, beef, or vegetable stock
1 bay leaf
Salt and freshly ground black pepper
Chopped fresh parsley
1 c butternut squash, chopped
Roast the butternut squash with butter or olive oil. Put the butter or oil in a deep skillet or saucepan with a lid over medium heat. When the butter is melted or the oil is hot, add the wild rice and cook, stirring frequently, until fragrant and glossy, just a couple minutes. Stir in the stock, bay leaf, and some salt and pepper and bring to a boil.
Cover, turn the heat to low, and cook, undisturbed for 30 minutes. Check the progress: The rice is done with the grains have puffed up and are quite tender, regardless of whether the liquid has been absorbed. If the rice is not done, continue to cook, adding more fluid if necessary. If it is done, drain if necessary (this is unlikely). Taste and adjust the seasoning and fluff with a fork. Stir the roasted squash into the rice.