1 hour, 20 minutes
From Christian Shaffer.
1/4 cup blanched hazelnuts
10 ounces (1 1/2 cups) wild rice
1 small onion, sliced
1 parsnip, peeled, roughly chopped
2 3/4 teaspoons kosher salt,
1 small butternut squash (about 1 1/2 pounds), peeled and seeded
4 tablespoons salted butter,
1 large pomegranate
2 tablespoons roasted hazelnut oil
Freshly ground black pepper, to taste
1. Heat the oven
to 375 degrees. Place the hazelnuts on a baking sheet and toast them until lightly browned, about 10 minutes.
2. In a large saucepan,
combine the rice, onion, parsnip and 2 1/2 teaspoons salt in 1 quart cold water. Bring to a boil, then reduce the heat to a low simmer and cook for 45 minutes to an hour, until the rice grains open and are mostly tender.
3. Cut the squash
into one-half inch cubes. In a medium pan, sauté the squash in 2 tablespoons of the butter over medium heat until they're cooked but not mushy, 7 to 8 minutes.
4. Break the toasted hazelnuts
in half with your hands.
5. Reduce the oven temperature
to 350 degrees. Drain the rice and pour it into a large bowl. Remove and discard the parsnip and add the squash, hazelnuts and the seeds from one-half pomegranate, reserving a few seeds for garnish.
6. Cut the remaining half pomegranate
in half and squeeze the juice over the rice mixture. Add the hazelnut oil, one-fourth teaspoon salt and the pepper, and place the rice in an ovenproof dish. Dot the rice with the remaining butter and warm it in the oven about 15 minutes. Garnish with pomegranate seeds and serve.