Squash and Rice Grits With Ro­manesco

From Edouardo Jor­dan, chef and owner of June Baby and Salare in Seat­tle

SHAPE (USA) - - Food Curious -

START TO FIN­ISH: 40 min­utes

Jor­dan makes his rice grits year­round, us­ing what­ever veg­eta­bles with are in sea­son. This is his fa­vorite combo for fall. If he finds porcini mush­rooms, he adds them by shav­ing them thin over the top of the dish.

4 ta­ble­spoons olive oil 3 gar­lic cloves, thinly sliced 1 onion, 1/2 thinly sliced, 1/2 finely diced Kosher salt 1 pound yel­low squash, thinly sliced 1 pinch saf­fron 1 head Ro­manesco cau­li­flower, cut into bite-size pieces 1 cup (7 ounces) rice grits (see note) ¼ cup dry white wine ½ ounce Parme­san, grated, plus more for serv­ing Cherry toma­toes, halved, for gar­nish Tar­ragon leaves, for gar­nish Le­mon wedges, for serv­ing

Note: You can pur­chase rice grits from an­son­mills.com or make your own by puls­ing long-grain white rice in a spice grinder or a blender un­til coarsely ground into bits that are one-third the orig­i­nal size.

1. In a saucepan, heat 1 ta­ble­spoon oil over medium heat. Add the gar­lic, sliced onion, and a pinch of salt. Cook un­til translu­cent, about 5 min­utes. Add the squash, saf­fron, and 11/3 cups wa­ter. Bring to a boil over high heat and cook un­til the squash is ten­der, about 10 min­utes. Con­tinue cook­ing un­til all wa­ter is re­moved. Puree in a blender un­til smooth.

2. Mean­while, bring a large saucepan of wa­ter to a boil and sea­son with salt. Add the Ro­manesco and cook un­til bright and crisp-ten­der, about 2 min­utes. Drain and re­serve.

3. In a large, deep skil­let, heat the re­main­ing 3 ta­ble­spoons oil over medium heat. Add the diced onion and a pinch of salt and cook, stir­ring of­ten, un­til ten­der, about 3 min­utes. Add the rice and stir un­til coated and lightly toasted, about 2 min­utes. Add the wine and stir un­til it evap­o­rates. Add 31/2 cups wa­ter. Bring to a boil over high heat, then re­duce heat to sim­mer, stir­ring oc­ca­sion­ally, un­til the rice is al dente, about 15 min­utes.

4. Fold in the squash puree and con­tinue cook­ing rice 2 to 3 min­utes. Fold in the Parme­san. Sea­son with salt to taste. Di­vide among serv­ing dishes and top with the Ro­manesco, toma­toes, and tar­ragon. Squeeze le­mon all over the veg­eta­bles, sprin­kle with Parme­san, and serve.

Serves 4

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