“Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash

July 2, 2018 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash. I found this one on many web sites and I’m going with the one from the PBS Recipe web site. The Maple Glazed Acorn Squash and Rice had me sold on the dish! You can find this recipe at the PBS/Recipe website. At the PBS site they have an incredible selection of recipes from all cuisines. So check it out today and don’t forget to Support your local PBS Network! So enjoy and Eat Healthy in 2018! http://www.pbs.org/food/recipes/

Wild Rice Arugula Salad with Maple Glazed Acorn Squash
Combine wild rice, maple glazed acorn squash, pomegranate and goat cheese.

For the Acorn Squash:
1 small acorn squash, halved, cut into 1/4-inch slices and seeds discarded
1 teaspoon maple syrup
For the Rice:
1/2 cup wild rice
1 1/4 cup water
Pinch of salt
1 teaspoon olive oil
For the Dressing:
1 tablespoon olive oil
Juice from 1 lemon
1 garlic clove, minced
Freshly ground pepper
For the Assembly:
3 ounces baby or regular arugula
2 tablespoons minced fresh Italian parsley
Seeds from 1/4 pomegranate
1 ounce goat cheese, crumbled

1 – Preheat your oven to 350 degrees F. On a parchment-lined baking sheet, spread out the slices of acorn squash. Brush both sides of the slices with maple syrup and sprinkle with a few pinches of salt. Transfer to the oven to roast for 20 to 25 minutes, until the squash is tender with a fork. The cook time may depend on the size of your squash so just be sure to check on it.
2 – Meanwhile, in a small saucepan, set over medium heat, combine the rice, water, salt and olive oil. Bring the mixture to an aggressive simmer and then immediately lower to a gentle simmer and cover. Cook the rice until water is evaporated and until the texture is tender, about 10 to 15 minutes. Wild rice depends on the type you end up buying; I’d recommend following the instructions on the back of the bag (it most likely will be similar to these instructions but may vary slightly).
3 – In a small bowl, whisk the dressing ingredients together, along with a few pinches of salt and a few turns of freshly ground pepper.
4 – At this point, you can store all of the components separately and toss everything together before serving. If you want to assemble now, toss the arugula and Italian parsley with the dressing, being sure the leaves are thoroughly coated with the dressing. Add the rice and toss once more. Arrange the slices of acorn squash and top with the pomegranate seeds and goat cheese crumbles.

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