Page 255 - UMass2018_CookBook

Wild Rice and
Blueberry
Harvest Bowl
Dole
Preparation
1. In a small saucepan over high heat, combine the rice and broth and bring to a boil. Cover, lower the heat and simmer until the rice is al dente, 40 to 50 minutes. Let cool slightly.
2. Meanwhile, preheat oven to 400°F.
3. Line a baking sheet with a Silpat mat or aluminum foil sprayed with nonstick cook- ing spray. Combine the butternut squash, 1 1⁄2 tablespoons of the oil, the garlic powder, chili powder and cinnamon on the prepared pan. Season with salt and pepper and
toss to coat well. Roast, stirring halfway through, until the squash is tender and golden brown, 15 to 20 minutes.
4. Line another baking sheet pan with a Silpat mat or aluminum foil sprayed with nonstick cooking spray. Combine the brussels sprouts and 1 1⁄2 tablespoons of the oil on the prepared pan. Season with salt and pepper and toss to coat well. Transfer to the oven after stirring the squash, then roast until the brussels sprouts are tender and golden brown, 8 to 10 minutes.
5. In a small bowl, whisk together the re- maining 1⁄2 cup oil, the vinegar, garlic and peach purée, and season with salt and pepper.
6. In a large bowl, combine the rice, squash, brussels sprouts, apples, blueberries, cheese and almonds. Drizzle with the vinaigrette, toss gently to coat and serve.
Ingredients
Serves 6
1 cup wild and brown rice blend
1 3⁄4 cups chicken broth
3 cups butternut squash cubes (1-inch cubes)
3 tablespoons plus
1⁄2 cup extra virgin-olive oil
1⁄8 teaspoon garlic powder 1⁄8 teaspoon chili powder
1⁄8 teaspoon ground cinnamon
Salt
Ground black pepper
9 ounces brussels sprouts, thinly shredded
1⁄4 cup balsamic vinegar
1⁄2 teaspoon minced garlic
2 tablespoons Dole Chef- Ready frozen peach purée
2⁄3 cup Dole Chef-Ready Cuts diced apples, partially thawed
1⁄3 cup frozen Dole blueberries
3 ounces white cheddar cheese, cut into cubes
1⁄3 cup sliced almonds
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