I finished my Beet and Chevre Red Rice Salad but wanted more! So I thought I’d try a new variation on the fall theme…
- 3/4 cup Bhutanese red rise (makes 2 cups cooked)
- 1/2 butternut squash, roasted then cubed
- 1-2 medium cloves garlic, roasted then minced
- 1 medium-large granny smith apple, julienned
- 2-3 shallots, chopped
- 1 t each rosemary and thyme
- 3 cups baby spinach, chopped into ribbons
- 4 oz fresh chevre. gorgonzola would be nice variation.
- 1/4 cups walnuts
- walnut or olive oil and balsamic vinegar
Rinse rice well, then cover with 1 3/4 cups fresh water. Add a pinch of salt, bring to a boil then simmer cover for 20 minutes over low heat. Check for doneness, drain off any remaining water, then fluff with fork and transfer to casserole dish. While rice is cooking, slice 1/2 butternut into 3/4 inch half round slices, remove hard skin, and place on lightly oiled roasting pan along with garlic cloves. Place herbs onto squash, then roast at 375F for about 15 min, flip then roast for another 15-20 min until pass the ‘fork test’ for softness. Don’t overcook- remove garlic while continuing to cook squash until soft but not mushy. Mince garlic into rice. Chop squash into small cubes, and add to rice. Chop shallots and julienne the green apples, then add to casserole dish. Remove stems from spinach, chop into ribbons, then add to rice mixture and stir to mix all well. Dress with Balsamic vinegar and walnut oil or olive oil. Serve covered with walnuts and generous small chunks of chevre stirred in. Heat gently before serving– I actually microwaved briefly– so that the chevre melds smoothly with the rice and fresh apples.