Pumpkin, Wild Rice, and Lemongrass Salad
Here is a salad full of dramatic contrasts. Sweet roasted pumpkin or squash wedges are enhanced by a tangy Asian-style lemongrass dressing, with wild rice providing a striking black color and chewy texture. Wild rice has to be dried and roasted before it’s edible and this process gives the grains their extra-deep nutty flavor and hue. It’s often sold mixed with regular long-grain rice, sometimes with the addition of gluten-containing flavorings, so check the details on the package for gluten content and cooking time. Toasted hazelnuts add a harmonizing element to finish.Serves 4
- 1 1/4 cups wild rice
- 1 medium pumpkin or delicata squash, halved, seeds and membrane removed, peeled, and cut into wedges
- Peanut or vegetable oil, for drizzling
- 1/3 cup toasted hazelnuts
- 2 avocados, sliced
- A handful of mixed cilantro and flat-leaf parsley leaves
- Salt and freshly ground black pepper, to taste
Lemongrass dressing:
