Wild Rice with Butternut Squash, Raisins and Hazelnuts

Photography, styling and recipe by Sara Ghedina

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be fantastic meal in an of themselves. TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!

Wild Rice with Butternut Squash, Raisins, and Hazelnuts

Serves 4

A vibrant and gorgeous dish, well balanced with complementary flavors and textures – the nuttiness of the rice perfectly pairs with the sweetness of the squash. It’s a great choice for Thanksgiving or any holiday table, and it can be served as a main dish for vegetarians, or as a healthy side dish for the whole family.

To make it even richer and more colorful in taste, add pomegranate seeds for tartness and crumbled feta cheese for creaminess. You could also cook rice in half water and half vegetable stock for an overall stronger taste.

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

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.