Here’s a holiday recipe that showcases some of our fine local produce.
Acorn Squash and Wild Rice Patties (makes 6 patties)
You can get acorn squash at the University District Farmers’ (www.seattlefarmersmarkets.org ), from Growing Things Farm (www.growingthingsfarm.com ), Tolt River Farm (www.toltriverfarm.com ), or Alm Hill (www.almhillgardens.com ). Look around while you’re there for onions, garlic, and parsley as well.
1 acorn squash
2 ½ cups water
½ cup wild rice
½ cup brown rice
1/4 cup olive oil, divided
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon salt
1/4 cup chopped fresh parsley
1. Cut the squash in half lengthwise, then scoop out the seeds. Cut it into chunks that will fit in your vegetable steamer, then steam it for about half an hour, until it’s fork tender.
2. Meanwhile, heat the water in a small saucepan. When in boils, add the wild rice, cover the pan, and lower the heat. Cook it on medium low heat for about twenty minutes, then add the brown rice. Cook for another 20-30 minutes, until all the water is absorbed.
3. Meanwhile, heat two Tablespoons of olive oil in another small saucepan, then add the onion, garlic, salt, and parsley. Cook on medium low heat for about five minutes, until the onion is translucent.
4. When the rice and the squash are ready, combine the rice and onion mixture in a bowl, then scoop out the squash pulp and add it to this mixture. Mix well. (You’ll get the best results if you wait a few minutes until it’s cool enough to handle, and then mix it with you hands.)
5. Shape the mixture into patties, then cook them in a skillet in the remaining olive oil for a few minutes on each side, until they start to brown. You can also bake them in the oven, at 350 degrees on an oiled baking sheet for about 20 minutes. More...