That's exactly what I did last night!
So what was on the menu?
Wild & Brown Rice with Roasted Butternut Squash, Roasted Almonds, Wilted Kale, Parsley and shavings of Cooperstown Cheese Company's Toma Celena
Ingredients
Wild & Brown Rice - I like to use Lundberg's Wild Blend of Brown and Wild Rice
1/2 Butternut Squash cubed
1/2 bunch of Dinosaur Kale
1/2 cup of Roasted Almonds sliced
Handful of Parsley
EVOO
Garlic
Red Onion
Scallion
Sea Salt
Black Pepper
Herbes De Provence
Maille Dijon Mustard
Crushed Red Pepper Flakes
Cooperstown Cheese Company's Toma Celena
Preparation
For Rice :
Boil 3 -4 cups of Salted Water. Once the water has come to a boil, pour your rice in and turn the heat down to a simmer and cover. Stir occasionally for 30-45 minutes until the water is absorbed. Once water is absorbed, stir in a half tablespoon of Dijon Mustard and remove from heat.
For Butternut Squash :
Preheat oven to 350. Dice up butternut squash and a clove of garlic. Toss with some EVOO, sea salt and Herbes de Provence. Place on a baking dish in the oven for between 15 and 20 minutes or until golden brown.
For Dinosaur Kale :
Dice up in a saute pan with 1/4 of red onion and a scallion and some EVOO. Cover and cook over moderate heat until cooked down then toss in your almonds.
Combine all together and top with some extra EVOO, sea salt, black pepper and Herbes De Provence and of course last but not least Cooperstown Cheese Company's Aged Toma Celena. Originally inspired by a classic aged Italian firm cow's milk cheese -- Toma Celena is nutty, buttery, rustic, farmsteady and all around fabulous. The older it gets, the more piquant and defined its flavor profile becomes -- dialing up the graininess and roasty toasty caramelly notes. This cheese emanates rustic warmth in the most perfect of ways for our autumnal roasted veggie wild rice dish.
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