Market Basket: Fall Basmati Rice Salad

I am having quite a bit of fun creating recipes for the Harvard Farmers’ Market and I hope the local newspaper readers are enjoying them as well! Saturday is week 7 of the market and as the leaves begin to change and the mornings are getting chillier in New England, squash is filling the markets. I will have plenty more squash recipes in the coming weeks, but wanted to begin with this simple rice salad. It makes a large pot to share, which can certainly be prepared ahead. However, add the nuts at the last minute, because the crunch they provide is unbeatable!

Boston-area readers, the Harvard Farmers’ Market is open Saturday's from 9-1. Previous market recipes can be found here or via the link on the right nav.

Remember Kara Phillips’ fabulous Zucchini Enchilada illustration? Well, Kara has just opened an Etsy shop, aptly named cook❤love❤draw. Her custom illustrations are such a cute holiday gift, and the $35 price is more than reasonable. I am really looking to support the handmade community this season—thanks for a great idea Kara!

Fall Basmati Rice Salad
serves 4-6

2 c brown basmati rice
4 c vegetable broth
1 medium squash, peeled, seeded and cut into 1/2" cubes
1/2 small red onion, finely chopped
1 c coarsely chopped celery
1/2 c fresh chopped cilantro
1/2 c dried cranberries
1 c toasted walnuts or almonds, chopped
1/4 c olive oil
3 T soy sauce
1/2 t rice vinegar
the juice of 1 lemon
3 t ground cumin
1/8 t sugar

In a saucepan, combine rice and vegetable broth, and bring to a boil. Cover, reduce heat to a simmer, and cook 40 minutes, until tender. Transfer to large bowl.

Preheat oven to 425F. Arrange squash on a baking sheet, transfer to oven, and roast for 25 minutes, until tender. Add to bowl with rice. Stir in red onion, celery, cilantro, cranberries, almonds and walnuts. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, lemon juice, cumin and sugar. Pour over salad, and toss to coat. Serve warm.

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