1 Kabocha Squash
1 cup of Wild Rice
A handful of Walnuts, toasted and roughly chopped
About a tbsp. of Black Sesame Seeds
A few tbsp. of Parsley, roughly chopped
A big handful of Arugula, roughly chopped
½ cup of Feta Cheese
2-3 tbsp. of Rice Vinegar
About a tbsp. of Sesame Oil
Salt & Pepper
Preheat oven to 400°. Using a sturdy knife and a steady hand, cut the squash in half and scoop out the seeds. (Save ‘em to roast if you like!) Slice kabocha halves into 1” thick wedges and arrange in one layer on a baking sheet. Toss with a pinch of salt and a glug or two of olive oil—just enough to coat each piece—and place the sheet in the oven. They should take about 30 minutes to cook.
Put the rice in a pot with 2 cups of water and bring to a boil. When the water boils, cover the pot and turn down to a simmer until the rice is cooked (about 25-30 minutes).
While the rice and the squash cook, wash and dry your watercress and arugula. Chop them very roughly and set aside. Toast your walnuts until they’re golden brown (about 4-5 minutes in the toaster oven or 3 minutes in the oven—they’re deceptively fast toasting nuts). Chop once they’ve cooled.
Check the rice. If the it’s fully cooked, turn off the flame and let it sit for a few minutes in the covered pot. If all of the water is absorbed but the grains are not yet cooked, add a splash or two of water and continue to cook it with the cover on for a few more minutes. When it’s done scoop the rice into a bowl and place in the fridge for a few minutes.
When the squash is fully cooked (i.e golden brown and quite squishy)after about 30 minutes, remove it from the oven. In a bowl, combine the rice (Make sure it has cooled a bit! You don’t want to wilt your greens), greens, sesame seeds, parsley, walnuts and feta. Dress with a couple splashes of rice vinegar, a bit of olive oil, and a few drops of sesame oil. Mix gently with a spoon and season with salt and pepper. Adjust to taste and serve!