"... a meal in itself." Add "yogurt and a fresh salad"-Jamie Oliver*
We like all the colors and texture plus taste to this Wild West dish.
Serve 4
Preheat oven to 350℉ (180℃)
olive oil
1 sliced onion
4 crushed cloves of garlic
1 1/2 cups (375 ml) wild black, red rice, or wild rice
bunch of fresh dill if possible (=3 tsp./15 ml dry)
1 quart (1 liter) organic vegetable broth
1 lb. (450 g) organic butternut squash
1 cup (250 ml) basmati rice
1 cup (250 ml) dried cranberries
zest and juice of 1 organic lemon
1 red chili, seeded and chopped or small can of green chilies
ground cinnamon and black pepper
B. Frying
1. Fry the onion, garlic, wild rice, pinch of pepper in the oil. (10 minutes)
2. Chop the dill stalks (save some for later). Add chopped stalks to the pan.
3. Chop the leaves (save for later).
4. Pour in the broth and bring to a boil.
5. Put a lid on and simmer about 10 minutes. Stir occasionally.
C. Cutting
1. Cut the squash in half, remove the seeds (save and toast them for a snack).
-If the skin is thin and it does not need to be removed.
2. Cut into 3/4-inch (5 mm) wedges.
3. Toss in a bowl with some oil, cinnamon, chilies, and dill leaves. Season to taste with black pepper.
D. Adding
1. Remove the lid from the rice and add the basmati rice, dried cranberries, zest and juice from the lemon.
2. Push the wedges of squash half down into the rice. Put the lid back on.
3. Bake for 45 minutes.
E. Serving
1. Serve now as lightly golden and soft, or
2. Take the lid off and back another 10 minutes for a brown, crispiness dish.
3. Scoop onto a dish with yogurt and sprinkle some drill on top.
F. Optional add:
- raisins
- mint instead of dill
- winter squash or pumpkin instead of butternut squash
- lime instead of lemon
- chopped dried apricots
- more onions, garlic, and chilies
- sliced mushrooms
*modified from "Jamie's America"
