Roasted Butternut Squash Wild Rice
You will need:
To cook rice:
2 cups wild rice
2 cups chicken stock, 1 cup water
1/4 teaspoon salt
1 teaspoon butter
To fry rice:
2.5 teaspoons chopped garlic
1 package sliced button mushrooms/ white or cremini mushrooms
2 to 3 tablespoons Olive oil – just enough to stir fry garlic & mushrooms
Fresh thyme, sage, rosemary ( get the poultry blend of herbs in the fresh herbs section!)
To roast butternut squash:
1 medium sized butternut squash, diced
Salt & Pepper to taste
Pre-heat oven to 400F. Dice butternut squash into 3/4 – 1 inch cubes. (They shrink after roasting) Spread out on a baking sheet, toss in olive oil, salt and pepper and roast for approx 30minutes or until soft enough to pierce with a fork.
While butternut squash is roasting, cook rice. If you don’t have a rice cooker like me, (so crazy considering i’m Singaporean chinese and rice should be a staple..) simply use a medium size pot, add rice, chicken stock, water, salt and butter. Bring to a boil without the lid on. When boiling, turn the heat down to very low, cover with lid and let simmer for 13 minutes. Remove from heat and let stand covered for 15 minutes. When done, fluff rice up with a fork.
In a large frying pan, add olive oil and chopped garlic. On medium heat, stir til just fragrant, making sure not to burn the garlic or it will taste bitter! Add mushrooms and herbs, stirring frequently til brown and any liquid from the mushrooms has mostly evaporated. Add in the roasted butternut squash and stir fry for about 2minutes to fully coat with the garlic mushroom mixture. Add in cooked rice and crank up the heat to high. Toss quickly and thoroughly. Season with salt & pepper to taste.
Fig Balsamic Glazed Brussel Sprouts
You will need:
1 package brussel sprouts
3 to 4 teaspoons coarse sea salt
Heat oven to 450F.
Slice each brussels sprouts into half. On a baking tray lined with parchment paper, spread brussels sprouts out evenly and drizzle with olive oil and toss to coat. Season quite generously with salt and pepper. Drizzle Fig Balsamic Glaze over all sprouts to evenly coat. Roast in the oven for about 25 to 30minutes or until tender & slightly charred. Transfer to a pretty serving plate!
Note: The exact Fig balsamic glaze I used is one from Pure Mountain Olive Oil . I discovered their little shop when living in Tarrytown NY and fell in love with all their different oils and vinegar! They no longer make the fig balsamic glaze but have some new flavours that I think would go splendid with these brussels sprouts done exactly the same way. I would recommend the Strawberry Dark Balsamic Vinegar in place of the Fig Balsamic Glaze if you would like to try something different and invest in a good quality balsamic vinegar!
Imagine how good the strawberry balsamic would taste with a bed of arugula in the spring time… mmmm!