My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Wild Rice and Butternut Squash Recipe: Appetizer, Side, or Main Meal
I have to say I am incredibly privileged to be #partnering with Ralston Family Farms and the people behind the brand. #ad We connect on many levels: our love for America, the land, sustainability, and agriculture. In this Wild Rice and Butternut Squash Recipe I am using two of their six varieties of rice. Their Whole Grain Red Rice gives a nutty flavor and just the right “chew” that pairs perfectly with the delicate Basmati. When mixed with the herby vinaigrette, roasted butternut squash, toasted pumpkin seeds and craisins, you’ll find this amazing marriage of flavors that pair well with heavy to light meats and fish for any meal. You can find Ralston Family Farms products Publix, Kroger, Whole Foods, Sprouts, Fresh Market, and Fresh Thyme!
Print the recipe here:
List of ingredients:
Wild Rice and Butternut Squash Salad
1 Butternut Squash, halved
Olive oil, for sautéing and drizzling
1 cup Whole Grain Red Rice
1/2 Basmati White Rice
1/2 cup toasted pumpkin seeds
1/2 cup green onions, chopped
1/2 dried cranberries (craisins)
1/2 cup salad or champagne vinegar
1 Tablespoon whole grain mustard
1 Tablespoon honey
2 Tablespoons fresh parsley
1 Tablespoon fresh thyme
1 Tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoonFreshly ground pepper
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2 inch cubes. Set aside.
In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.
In a large bowl, add rices, pumpkin seeds, butternut squash, green onions, and craisins. Gently stir in the vinaigrette. Serve warm or at room temperature.
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