Monday, September 26, 2011

Roasted Squash Rice Pilaf

This tastes like what Autumn should taste like. Some of my favourite flavours all together in tasty cinnamony goodness.

Roasted Squash Rice Pilaf with Cinnamon and Feta
1/2 an onion, finely chopped
1 tsp olive oil
1.5 cups brown rice*
3 cups stock (chicken or vegetable)
1/4 cup raisins
1 small acorn squash, cut into 3/4" rings and seeded - no need to peel
1 tsp olive oil
1 red pepper, chopped
1/2 cup cilantro, finely chopped
1/2 cup feta cheese, crumbled
3 green onions, finely chopped
1/4 cup slivered almonds, toasted
1 tsp cinnamon
1/2 tsp of each ground turmeric and ground ginger
1 tbsp olive oil
juice and zest of a lemon
salt and pepper

In a heavy bottomed pot over medium heat saute the onion in 1 tsp of olive oil for 3-4 minutes. Add rice, saute for a minute, add stock, turn heat to high, bring liquid to boil - reduce heat, cover and let simmer for 35 minutes. Add raisins and let cook for remaining 5-10 minutes or until rice is cooked. Remove lid and let cool.
While the rice is cooking, turn oven to 425°. Toss squash with 1 tsp of olive oil and some salt and pepper. Lay out on cookie sheet and put in oven. Roast for 10 minutes and then add red pepper to the pan. Roast for an additional 30 minutes, turning veggies once or twice so they evenly brown. Roughly chop the squash.
In a large bowl combine cilantro, feta, green onions, almonds, spices, olive oil, juice and zest of a lemon, salt and pepper. Add cooled rice, squash and red pepper. Mix well and season with salt and pepper.

So tasty!!

* (I used an ancient grains mix - a mix of medium grain red rice, hull-less barley, rye berries, black barley,whole oats, quinoa and Himalayan long grain red rice - from Costco)

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