An OSR Original Recipe

Curried Wild Rice with Roasted Squash & Sweet Potatoes

This recipe was originally inspired by The Lemonade Cookbook’s Curry Vinaigrette. I started making their version years ago and have since modified it a bit—all the while, staying true to their turmeric and curry-infused oil technique (a brilliant way to capture flavor, without overwhelming intensity). I’ve taken this vinaigrette from greens to grains and ultimately landed it here: atop a cozy, colorful medley of wild rice, roasted squash and sweet potatoes, cranberries, and toasted almonds. It’s delicious served warm or at room temperature—perfect for those buffet or family-style holiday dinners.


Ellen of Off-Script Recipes shares her Original Recipe for Curried Wild Rice with Roasted Squash & Sweet Potatoes
Active Prep Time:
20 mins
Cook/Set Time:
40 mins
Total Time:
1 hr
Primary Course: Side Dish
Primary Cuisine: American
Serves/Makes: 4 to 6
Ingredients
Rice & Roasted Vegetable Base:
  • 1 c. wild rice, brown basmati rice, or basmati & wild rice blend, uncooked (thoroughly rinsed)
  • 1.5 c. water
  • 1 tsp. kosher salt, divided
  • 1 medium delicata squash, skin on, very thinly sliced into half moons (approx. 1/8-inch thickness)
  • 1 medium sweet potato (jewel or garnet variety), skin on, very thinly sliced into half moons or rounds (same thickness as squash)
  • 1 medium shallot, very thinly sliced (about 1/3 c.)
  • 1 tbsp. olive oil
  • 1/8 tsp. fresh ground black pepper
Curry Vinaigrette:
  • 1/4 c. olive oil
  • 1 medium garlic clove, halved
  • 1 tbsp. ground turmeric
  • 2 tsp. mild yellow curry powder
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh-squeezed orange juice
  • 2 tsp. mild Dijon or Düsseldorf mustard
  • 2 tsp. pure honey
  • 1/2 tsp. kosher salt
  • 1/8 tsp. fresh ground black pepper
Other Ingredients:
  • 1/2 c. slivered blanched almonds
  • 2 green onions, finely chopped (white and light green parts)
  • 1/2 c. dried cranberries
Instructions
One: Set the Rice to Cook:
  1. Bring the rice, water, and 1/2 teaspoon salt to boil in a medium saucepan (stick with a 1.5:1 ratio of water to rice even if the package indicates otherwise; you want the rice to be firm and dry). Once boiling, immediate reduce heat to low, cover the pan, and let the ingredients simmer for as long as indicated on pack (different kinds of rice will have different cook times). Resist the urge to lift the lid off of the pan. Once the cook time is over, slide the pan off the heat and let sit (covered) for an additional 10 minutes.

Two: Roast the Vegetables:
  1. Meanwhile, put the thinly sliced squash, sweet potato, and shallot at the center of a large, rimmed baking sheet that has been lightly coated with cooking spray. Drizzle 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon fresh ground black pepper over the vegetables. Gently toss the ingredients with your hands to coat and then spread them in an even layer across the baking sheet. Put on the top or bottom rack of a pre-heated 425° oven for 25-30 minutes until lightly charred around the edges.

Three: Prepare the Curry Vinaigrette:
  1. Put the 1/4 cup olive oil in a small skillet over medium heat and add the halved garlic clove, turmeric, and curry. Bring to a gentle boil, then reduce heat to low and let the ingredients simmer for 5 minutes until the garlic softens. Then, transfer the oil mixture to a clear, spouted measuring cup or bowl (reserve seasoned pan), remove and discard the garlic pieces, and let the spices settle to the bottom of cup or bowl (takes approximately 3-5 minutes). Once the spices are settled, skim or pour-off the top 2-3 tablespoons of seasoned olive oil into a large mixing bowl. Discard the remainder (with ground spices). Add the remaining vinaigrette ingredients to the bowl and whisk until combined.

Four: Toast the Almonds:
  1. Add the almonds to the skillet that you used to prepare the vinaigrette oil and put over medium heat. Stir frequently until the almonds become lightly toasted and fragrant (about 3-5 minutes). Once done, remove the pan from the heat and set aside.

Five: Combine All Ingredients & Serve:
  1. Put the chopped green onion and dried cranberries in the bowl with the vinaigrette. Let sit (allowing the flavors to combine) until the rice, vegetables, and almonds are done. When ready, add the warm cooked rice, half of the roasted vegetables, and half of the toasted almonds to the bowl with the vinaigrette. Gently stir to coat the ingredients in the vinaigrette. Then, transfer the mixture to a serving platter or bowl and scatter the remaining vegetables and almonds over top.

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