Dramatic colors, sweet, salty, bitter and crunchy ... and so good!
Serves 4 as an entree or 6 to 8 as a side
- 3 Tbls. ghee, olive oil, or butter
- 1/4 cup minced onion or shallot
- 3 cups cooked black rice (cooked in a rice cooker or stove top according to package)
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes
- 2 to 4 Tbls. unsalted butter
- 4 oz. smoked bacon
- 1 large bunch or bag of arugula, washed
- 1/2 Tbls. Dijon mustard
- 1 Tbls. white wine or champagne vinegar
- 2 Tbls. good olive oil
Roast the squash:
Preheat oven to 375˚F. Toss squash with 1 Tbls. olive oil and a pinch of salt. Place on parchment-lined sheet pan and roast until tender, about 10-15 minutes.
Meanwhile, cut the bacon into lardons or 1/4-inch thick slices. Place in a single layer in a frying pan and cook over medium heat for 10-12 minutes until crisp on the outside and tender on the inside. Transfer to a paper towel to drain. Pour all but 1 Tbls. bacon fat in a small bowl and reserve.
Sauté the onion in the pan until translucent. Toss onion with warm rice.
Make the vinaigrette:
In a small bowl, whisk mustard, a pinch of salt and vinegar. Whisking, slowly add 1 Tbls. of the bacon fat and the 2 Tbls. of olive oil. Whisk until well blended. Season to taste.
Toss the squash, bacon and arugula with the vinaigrette and set aside. Stir butter to taste into the warm rice. Portion the rice in bowls or a platter. Top with squash-arugula-bacon mixture and serve.
- Rice can be rewarmed.
- Squash can be done ahead and left at room temp.
- Dressing can be made ahead and left at room temp.