Pilaf is different from other rice dishes in that you cook the rice quickly in the pan with oil or butter before adding liquid, giving the rice a rich, slightly nutty flavor. I like to toss rice with different grains and vegetables. This is my favorite fall combo.
Serves 4 to 6
1/2 acorn squash (about 1 pound), peeled and seeded
2 tablespoons olive oil
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
4 shallots, peeled and thinly sliced
1 cup brown rice, rinsed and drained
1/2 cup wheat berries
3 cups chicken broth or vegetable broth or water
6 ounces spinach, washed, stems removed, and drained (about 4 cups leaves)
1. Preheat the oven to 400ºF.
2. Cut the squash into 1/2-inch cubes and place them on a baking pan with sides. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste and toss to coat. Roast the squash for 35 to 40 minutes, stirring periodically, until tender and golden brown. Allow to cool slightly.
3. Melt the remaining tablespoon of olive oil and the butter together in a medium saucepan over medium-low heat. Add the shallots and cook about 5 minutes to soften. Add the rice and wheat berries and cook and stir about 2 minutes longer. Stir in the broth, 2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40 to 45 minutes or until all the liquid is absorbed and the grains are fluffy.
4. Remove the saucepan from the heat. Add the roasted squash and the spinach and toss gently to combine and to wilt the spinach. Season with additional salt and pepper to taste and serve warm.
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