Skip to main content

SRC Reveal: Jeweled Squash Rice


It's time for Group B's October 2015 Secret Recipe Club reveal. This month I was assigned to A Spoonful of Thyme which is written by Kathy. Back in May of 2014, I explored her blog and made Smoked Salmon Deviled Eggs.

Kathy became part of a gourmet group which really challenged her cooking and enhanced her understanding of food and skill in the kitchen.  It has been 33 years and they are still meeting! That's astounding.

About the name of her blog, she writes: I truly believe that there is always "thyme" to cook and sit down as a family for the evening meal. Cooking is a wonderful way to bring family and friends together to enjoy food and each other. With a good recipe and "a spoonful of thyme" wonderful things can happen!

I considered her Watermelon with Sweet Balsamic Syrup, her German Cucumber Salad, her Scallops Provençal, and her Lemon Drop Martini. But since it's pumpkin time, I opted to make her Jeweled Pumpkin Rice.



Jeweled Squash Rice
slightly adapted from Kathy's Jeweled Pumpkin Rice

Ingredients 

  • 1 butternut squash (approximately 2 C of peeled, 1/3" dice)
  • 1 t fine sea salt
  • 2 T olive oil
  • pinch of saffron
  • 3-1/2 oz unsalted butter
  • 2-1/2" length of cinnamon stick
  • 4 allspice berries, crushed
  • 1 large onion, peeled and thinly sliced
  • 1/4 C dried barberries (or currants)
  • 1/4 C chopped macadamia nuts
  • 1/2 t ground cardamom
  • 2 C rice (I used a Camargue red rice)
  • 2 C vegetable stock
  • 1/4 C fresh chopped cilantro

Procedure
Preheat oven to 400 degrees F. Toss the diced butternut squash with half  the salt and olive oil. Spread it in a single layer on  a parchment-lined baking sheet.


Roast until tender, approximately for 30 minutes. Mix the saffron with 3 T boiling water and add 1 oz of butter. Set aside. While the squash roasts, boil the red rice for 30 minutes. Drain and set aside.

Heat the remaining butter in a large, flat-bottom pan with the cinnamon and allspice until it foams. Add the onion and the remaining salt. Fry over medium heat until the onion is soft and starting to color. Add the barberries, nuts, and cardamom. Cook for another 10 minutes, until the onion is golden and sweet.

Add the drained rice to the pan, stirring for to coat. Fold in the cilantro, then pour in the stock. Taste for seasoning then scatter with the roast squash. Cover with a tight-fighting lid and cook over a high heat for 5 minutes. Reduce the heat to low and simmer for a final 5 minutes.

Remove the lid and drizzle with the butter-saffron water. Replace the lid and leave to rest, off the heat, for 5 to 10 minutes. Serve immediately.

Comments

  1. Thank you for visiting and sharing about my blog! I hope you liked the rice...we thought it had many layers of flavor. It was different but tasty!

    ReplyDelete
  2. What an interesting rice dish! And so very pretty! Nice pick for the SRC! :D

    ReplyDelete
  3. You had me at butternut squash, cilantro and all those amazing spices! I can just imagine how flavorful this dish is!! I might put this on my Thanksgiving menu!!

    ReplyDelete
  4. Looks wonderful! I love butternut squash and this sounds like a great way to enjoy it.

    ReplyDelete
  5. This looks so interesting. I can't wait to try it.

    ReplyDelete
  6. Sounds great! Love the SRC pick! :)

    ReplyDelete
  7. That cooking group sounds like it's full of memories and yumminess. :) This rice sounds so flavorful (and pretty too)!

    ReplyDelete
  8. I don't think I've ever tried red rice. This looks like a perfect recipe for fall!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce