{"id":959,"date":"2017-09-30T19:05:27","date_gmt":"2017-09-30T19:05:27","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=959"},"modified":"2019-10-08T02:18:54","modified_gmt":"2019-10-08T02:18:54","slug":"wild-rice-butternut-squash-gratin","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wild-rice-butternut-squash-gratin\/","title":{"rendered":"Wild Rice & Butternut Squash Gratin"},"content":{"rendered":"

A\u00a0 savoury and subtly sweet\u00a0vegetarian dish made with wild rice, butternut squash, leeks, cranberries, pecans and seasoned with sage. This baked side dish pairs beautifully with many types of roasts in the fall and holiday season.<\/p>\n

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What makes this a stand-out dish?<\/h2>\n

Everyone will be piling their plate with this stand-out side dish. The star is the wild rice which lends a crunchy yet chewy texture with a nutty wholesome flavour. The bright gold butternut squash and red cranberries compliment the rice with a distinctive sweetness, while the pecans add additional texture and earthiness. Scented with fresh sage and ground nutmeg; essential herbs for cooking in the fall and holiday season. A panko breadcrumb and cheese topping finishes the dish off to a golden crisp.<\/p>\n

This side dish can also be used to replace a meat based stuffing for a turkey dinner. Since the dish is full of hearty ingredients it can act as a main dish to please the vegetarians at your table. This is why it\u2019s the most popular and requested dish at all our family holiday gatherings.<\/p>\n

How to make this dish<\/h2>\n

Start by cooking the wild and white rice, rinse and drain it, and set aside. Meanwhile prepare all the other ingredients. Cook the butternut squash and leeks in a Dutch oven then add the cooked rice, pecans, cranberries, sage, salt and pepper. Next mix up the topping & filling ingredients (panko breadcrumbs & cheeses) then scoop out about 1\u00bd cups and fold it into the rice mixture. Transfer the rice mixture to a baking dish and top with the remaining panko & cheese mixture. Pop it in the oven to bake until the top and edges are golden crisp.<\/p>\n

Ingredients needed to make this dish<\/h3>\n

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Cooking process for making this dish<\/h3>\n

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The dish right out of the oven<\/h3>\n

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Wild rice<\/h2>\n

What most people don\u2019t know is that wild rice is native to Northern Ontario and other parts of Canada. That\u2019s fortunate for us Canadians who have it easily available all the time! You can find it at bulk food stores and some grocery stores. Although it\u2019s called \u201crice\u201d, wild rice is actually a grain that is grown in water. Once cooked, the skins swell and some curl slightly to reveal a creamy interior. If you\u2019ve never tried wild rice I strongly suggest you do! It\u2019s exceptionally nutritious, with protein, potassium, zinc, a variety of minerals and vitamins, gluten-free and it\u2019s also a great source of fiber! I love how it adds a gourmet taste to many dishes!<\/p>\n

Sage<\/h2>\n

I happen to grow sage in my garden and since it\u2019s a perennial, I love that it returns year after year. I use it a lot in the summer and fall season and especially love it with many popular savoury fall dishes. I also love to use long stems of sage for fall flower arrangements which gives the room an earthy aroma. Sage leaves are fuzzy and pale green with a woodsy, aromatic scent. If you\u2019re not able to grow sage, it can easily be purchased in the produce section of your grocer at any time of the year. Sage packs a healthy dose of nutrients, minerals and antioxidants and is especially rich in Vitamin K.<\/p>\n

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Tips for recipe success<\/h2>\n