Wild Rice Salad

Rinse rice two or three times prior to adding it to a pot. Add the bone broth and butter and bring to a boil. Reduce to a simmer and cover the pot. Cook for 35-45 minutes, or until the rice is just tender (or according to package instructions). Remove the pot from the heat but keep it covered in order for the rice to finish cooking.

While the rice is cooking, prepare the squash. Preheat the oven to 375 degrees. Toss the delicata squash rings and olive oil in 1-2 tablespoons of oil and a sprinkle of salt and pepper. Place the squash on a parchment-covered sheet pan and roast for 20 minutes. Flip the squash over and cook for an additional 10-20 minutes, or until they begin to brown. Set aside.

For the kale, you have two cooking options. Massage the kale in another tablespoon of oil and pinch of salt and place it on a parchment-covered. Roast for 15 minutes or until roasted but still tender. Alternatively, you can add the chopped kale to the pot with the rice in it right when you take the pot off of the heat. The steam and residual heat will wilt the kale.

Prepare the sage leaves by heating 1-2 tablespoons of oil in a small pot or saucepan. Once hot, drop in the sage leaves in order to fry them. Watch them closely and take them out once they become rigid. Quickly place them on a plate lined with a piece of paper towel and sprinkle with salt. Repeat with any remaining sage you have left.

Once the rice has cooled a considerable amount, combine the rice, kale, brussels sprouts and squash in a bowl. Crush half of the sage leaves and gently fold them into the salad. Garnish the rest of the salad with whole sage leaves. You can also add in chopped nuts like walnuts or pecans. Season with salt and pepper and a squeeze of lemon if you’d like. This salad is also great with my tahini sauce here (https://nourishinglab.com/nl-roasted-vegetables-with-tahini-dressing/