Autumn in the Bay Area brings delightfully mild, sunny days. While autumn produce has made an appearance at markets, I’m not ready to fully dive into hearty fare just yet.
This brown rice salad uses autumn produce but is welcomed on lunch and dinner plates whilst our weather is still warm. I enjoy the tangy bite from an assertive dressing, nuttiness from the brown rice, and slight sweetness from the roasted squash. There is textural interest from crisp, diced celery and pomegranate arials.
As with any salad, use this as a guide to create variations on the theme. Substitutions and additions beckon. Quinoa, bulgur, wheat berries, couscous, or wild rice can be used in place of the brown rice. Butternut or acorn squash can replace the delicata, although I chose delicata because it cooks quickly, and the skin is edible. (Read: skips the peeling and so easy to prepare.)
You can take it in different flavor directions by adding spices such as a chile powder blend, a curry blend, or ras el hanout to the dressing. Speaking of the dressing, I use a 1:1 ratio of vinegar to olive oil as the salad needs the assertive punch from the sherry vinegar. If you substitute a different vinegar, adjust to taste.
This recipe scales easily, so make a double batch to enjoy either more servings or plan for leftovers. The flavors will deepen overnight, so this can also be made ahead.
I’m often asked how I cook long-grain brown rice in a clay pot. (Although this method also works in my electric rice cooker.)
My method is based on how my parents taught me to cook long grain white rice, with the important added step of soaking the brown rice for at least one hour before cooking. After rinsing and draining the apportioned rice at least 3 – 5 times in the cooking vessel, I add fresh water to cover by at least one-half inch and then set it aside for at least one hour, up to a couple of hours.
When ready to cook, drain the soaking water and replace with fresh water. Add to cover the rice by about one inch. The actual measurement is to fill to the first line/bend , behind the first knuckle and fingernail of your index finger. It’s crazy accurate for the right amount of water, no matter the quantity of rice or size of the pot!
Cover with a tight-fitting lid and bring to a boil over medium-high heat. When it’s boiling briskly, put the lid slightly ajar to allow the steam to escape. When most of the water has boiled off and small holes appear across the top of the rice, reduce the heat to the lowest setting, cover the pan and steam for about 10 – 15 minutes. Turn off the heat and let the rice finish cooking for another five minutes, keeping the lid on tight. Fluff the rice with a fork before serving as the rice on top may be drier than the rice at the bottom of the pot.
Autumn Brown Rice Salad
Ingredients
For the dressing
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon black pepper freshly ground, to taste
For the salad
- 2 cups long-grain brown rice freshly steamed and still warm
- 1 cup delicata squash roasted and diced into 1/2-inches pieces. One small-medium squash.
- 1/2 cup pomegranate arils
- 1/2 cup celery finely diced
- 1/4 cup red onion finely diced
- 1/4 cup flat-leaf parsley chopped, firmly packed
Instructions
- For the dressing: Combine the sherry vinegar, Dijon mustard, salt, and pepper in a small bowl. Whisk in olive oil until combined and emulsified. Set aside.
- Steam the brown rice according to package directions. Typically, one cup of raw rice will yield about two cups of cooked.The steamed rice should yield separate grains that are soft but retain a slightly chewy texture
- Meanwhile, roast the delicata squash. Cut the squash lengthwise into quarters. Remove the seeds and membrane. Lightly brush with olive oil and roast at 350° F for about 30 minutes until tender and lightly browned. Cool slightly and dice to desired size. There is no need to peel the skin as it cooks up soft and tender.
- Combine the diced celery, red onion, and parsley in a3-quart mixing bowl. Add the still warm, steamed rice and stir to incorporate the chopped vegetables. Add the diced squash and about three-quarters of the dressing. Stir to combine. Taste and add more dressing, salt and/or pepper as needed.
- Serve at room temperature or refrigerate until ready to serve.
