This is a highly variable recipe that can be made using a selection of several different ingredients. It can be either a side dish for those meat loving turkey eaters, or can stand on it's own depending on the ingredients you choose. Below are the ingredients I chose for this meal with additional options and recommendations written next to them in parenthesis.
This is a very robust meal with emphasis on fragrant toasted nuts and juicy fruit. It will take over 1 hour to cook, depending on the type of rice you use - the wild rice by itself takes an hour. I've written things out in the order that I think they are most easily prepared, but read over this recipe before you start to figure out what works for you. All amounts are approximated....those of you that have seen me cook know that unless I'm baking I don't measure anything.
Marinating is also used in this recipe - marinades are usually best made overnight to a few hours before preparing your meal to allow the flavors to blend.
Superfood count: 2-4
Ingredient List
- 1/2 cup each of sweet potato and butternut squash cut into small cubes - referred to as "the veggies" (can also use other root veggies or squashes, I think beets and also carrots just cooked to where they're still crunchy but soft would have been awesome)
- 1 red apple cut into small cubes
- currants (or raisins..or skip it. You can skip either apple or raisins but I wouldn't skip both)
- 1/2 cup walnuts (or pecans)
- 1 cup wild rice (Basmati or jasmine rice would also be good)
- walnut oil (can sub with another oil, I recommend safflower, sunflower, or olive)
- 1/8 cup red wine vinegar (or cooking sherry...can even go with balsamic, but this has a bit of a stronger taste)
- oregano (or other assorted herbs. I used dried, if you use fresh remember to use more)
- coriander
- nutmeg
- 1/2 cup dry lentils soaked overnight (I used brown but can use any variety or garbanzo beans...or go sans beans, but if this is your main dish, I find it more complete with the beans)
- saffron threads (a small amount, not sure how to measure it...maybe 1/2 to 1 tsp, but you can probably get away without it
- paprika
- bay leaf
- ~3 cups veggie broth
- sea salt
- olive oil
- coconut oil (can sub olive, but I recommend coconut when sauteing veggies as a healthier alternative)
- 5 shallots...or more! I love shallots. (can also use onion or pearl onions, or even scallions, but imo you can't beat shallots)
- hemp seeds (optional)
- ~ 2 tsp fresh minced ginger
- optional - could also add kale or even better baby kales...because who doesn't love kale!? Also could use spinach but I don't think that would be as good.
Marinade
Mix vinegar, 1/4 c walnut oil, 1 tsp coriander, 1 tsp nutmeg. Marinade the veggies, tossing occasionally
Preheat oven to 350 C
Cook rice according to the directions on package, except instead of water use veggie broth and add some olive oil and sea salt to taste.
Veggies
Bake veggies and apple in marinade for about 30 minutes until soft (except if using carrots, then until just cooked), tossing occasionally
Lentils
In a medium sized pot, cover lentils with veggie broth by about 1-2 inches. Add 1 tsp paprika, 1 tsp coriander bay leaf, and olive oil. Cook on high until boiling, then cover and simmer for about 20 minutes until tender.
Walnuts
Toast the nuts over med-high heat on a cast iron or other heavy bottom skillet. Do not use oil. Cook until nuts turn dark but not black - as in burned. You'll need to keep an eye on this and stir them often to prevent burning. I think it works best to heat the skillet first since once it's hot the nuts will toast quickly.
The Rest (might want to start this around the point when everything else is cooked)
In a large skillet, saute shallots and ginger in coconut oil over medium heat.
While this is going on, heat 1/2 cup of veggie broth and add saffron strands, let sit.
When the shallots are still crispy but beginning to look transparent, add the veggie mix, vinegar, saffron with veggie broth, vinegar, raisins, drained lentils, and hemp seeds.
Continue to cook over medium heat until the veggie broth and vinegar has evaporated but food is still moist (ie don't let it dry out!).
If you are using kales, this is the time to add them. Cover to allow for the steam to wilt the kales
Add sea salt to taste (I do this at the end as it allows the salt to retain more flavor that could be lost in cooking and therefore allows you to use less salt)
Stir in toasted nuts and serve!
On the Side
We grilled some asparagus as a side dish. I marinated them in Olive Oil (go for something with a stronger flavor as opposed to an olive oil you would sautee veggies in), Balsamic Vinegar, Dijon Mustard, and dried herbs.
