Description
A way to get the kiddos eating healthier.
Ingredients
Scale
- 1 cup wild rice
- 1 lb butternut squash, peeled and cut in small cubes
- Salt and black pepper to taste
- 2 sprigs fresh thyme
- 4 tbsp extra-virgin olive oil
- 1 leek, thinly sliced
- 1/4 cup raisins
- 1/4 cup toasted hazelnuts, coarsely chopped
- 1 bunch arugula, washed and rinsed
Instructions
- Preheat oven to 350 degrees. Rinse rice. Bring 5 cups of salted water to boil and cook it according to package directions: it will take approximately 40 to 50 minutes. Once it’s cooked, spread rice on a baking sheet to cool and then transfer to a bowl.
- Grease a rimmed baking sheet with 2 tablespoons olive oil. Spread squash cubes in a single layer on it and season with salt, black pepper, and thyme. Roast for about 10 minutes: the squash cubes should be tender but firm enough to hold their shape when mixed with the rice. Place in a bowl and set aside.
- Heat 2 tablespoons olive oil in a medium skillet, add leek, and sauté until tender, about 5 to 7 minutes.
- In a large bowl gently combine rice, butternut squash, and leek. Stir in raisins and hazelnuts, and adjust seasoning if needed.
- Lightly drizzle the arugula with some extra-virgin olive oil, fold it in the rice and serve.