This dish is perfect for autumn or winter and adds sweetness to a wholesome dinner. The squash is in season in autumn, but both butternut squash and peas freeze wonderfully and as a healthy delicious "fast food", you can easily get a frozen bag of each for off-season. Wild rice has a wonderful texture and adds variety to the softness of the peas. In the summer, edamame are a good substitute for peas to add a lighter summery texture.
1 1/2 cup of uncooked washed wild rice
1 bag of frozen peas/edamame
2 bags of frozen butternut squash or 2 fresh butternut squashes (for instructions on how to cut with ease, scroll below recipe)
4 tablespoons of oil
2 tablespoons of sage
A few turns of black pepper
1 large saucepan
1 large pot
PREPARATION (50-60 mins)
Wash the wild rice in the colander. Bring 4 1/2 cups of water to a boil in a pot, stir in 1 1/2 cups of wild rice. Reduce the heat and simmer. Cover and leave for 50-60 minutes or until the grains puff open. Uncover and fluff with fork, letting any excess water evaporate.
Cook the vegetables 30 minutes into the rice's cooking time. Add peas/edamame with cut-up butternut squash to saucepan over medium heat.
Spread oil evenly on top of the vegetables and sprinkle the pepper and sage.
Mix the green and squash evenly and try to spread them over the saucepan to create one sizzling layer. Cover. Care to it every 5-10 minutes and stir. After 20 minutes, the butternut squash should be tender and starting to fray. If so, uncover and allow the collected water to evaporate and brown the butternut squash.
By the time the vegetables are done, the rice will be ready to meet its companions. Mix the rice, butternut squash and greens in a large bowl and ENJOY!
HOW TO CUT A FRESH BUTTERNUT SQUASH
Grate the skin of the butternut squash before cutting. Cut off both ends and slice in half. Use a small metal spoon to scoop out the seeds. Cut length wise again and dice into inch-sized cubes. Now they are ready to cook!
Recipe by Grant Clark
Illustrations by Rosie Kosinski