Wild Rice and Squash Dressing
James Carrier
Notes: If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven at full power (100%), stirring occasionally, until hot, 5 to 6 minutes. Or bake, covered, in a shallow 2 1/2- to 3-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once or twice, until hot in the center, about 1 hour.
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Rinse and drain wild rice. Add to boiling water, cover, and return to a boil; reduce heat and simmer, covered, until rice is tender to bite and beginning to split, 35 to 45 minutes. Drain.
Step 2
2
Meanwhile, cut off and discard pulp from squash. Cut squash into 1/2-inch cubes (you should have about 4 cups).
Step 3
3
Remove casings from sausages and discard. Crumble sausages into a 5- to 6- quart nonstick pan; stir often over medium-high heat until browned, about 5 minutes. Discard all but 2 tablespoons fat in pan. Add onion, stir often until lightly browned, about 5 minutes. Add white rice; stir until beginning to turn opaque, about 3 minutes.
Step 4
4
Add broth, currants, coriander, nutmeg, and cinnamon to pan. Bring to a boil over high heat, cover reduce heat, and simmer for 5 minutes. Add squash; cover and simmer over low heat, gently stirring once, until rice and squash are tender to bite, 15 to 20 minutes.
Step 5
5
Squeeze liquid from spinach. Add spinach and wild rice to pan and mix gently. Cover and cook until hot, about 5 minutes. Add salt and pepper to taste.
Ingredients
1 cup wild rice
1 1/2 pounds banana squash
1 pound mild Italian sausages
1 onion (12 oz.), peeled and chopped
1 cup long grain white rice
2 cups fat-skimmed chicken broth
1/3 cup dried currants
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 cinnamon stick (3 in. long)
1 package (10 oz.) frozen chopped spinach, thawed
Salt and pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Rinse and drain wild rice. Add to boiling water, cover, and return to a boil; reduce heat and simmer, covered, until rice is tender to bite and beginning to split, 35 to 45 minutes. Drain.
Step 2
2
Meanwhile, cut off and discard pulp from squash. Cut squash into 1/2-inch cubes (you should have about 4 cups).
Step 3
3
Remove casings from sausages and discard. Crumble sausages into a 5- to 6- quart nonstick pan; stir often over medium-high heat until browned, about 5 minutes. Discard all but 2 tablespoons fat in pan. Add onion, stir often until lightly browned, about 5 minutes. Add white rice; stir until beginning to turn opaque, about 3 minutes.
Step 4
4
Add broth, currants, coriander, nutmeg, and cinnamon to pan. Bring to a boil over high heat, cover reduce heat, and simmer for 5 minutes. Add squash; cover and simmer over low heat, gently stirring once, until rice and squash are tender to bite, 15 to 20 minutes.
Step 5
5
Squeeze liquid from spinach. Add spinach and wild rice to pan and mix gently. Cover and cook until hot, about 5 minutes. Add salt and pepper to taste.
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