Black-Eyed Peas and Forbidden Rice with Crispy Kale
This is one of my favorite variations of the “beans, greens, and grains” dishes. Delicata is a versatile winter squash with lots of personality. Not only is it perfectly sweet, but the skin is thinner than most winter squashes, so you don’t have to peel it before roasting. The combination of sweetness from the squash and savory notes from the roasted mushrooms create the perfect party when they’re nestled into forbidden rice and mingling with black-eyed peas. The crunchy kale is the crowning jewel, and it’s a great excuse to make up a tray of kale chips to snack on while you’re waiting for dinner.
Ingredients
- 1 head garlic
- 3½ tablespoons extra-virgin olive oil divided
- 1 bunch curly kale stemmed and torn into 2-inch pieces
- 4 teaspoons coarse sea salt divided
- 1 delicata squash ends trimmed and halved lengthwise
- 6 cremini mushrooms quartered
- 2 tablespoons grapeseed oil
- 1 cup vegetable broth
- ½ cup forbidden rice
- 2 tablespoons balsamic vinegar
- 1 cup canned black-eyed peas rinsed and drained
Instructions
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic to expose the cloves.
- Drizzle with ½ teaspoon of the olive oil and wrap the head in foil.
- Place in the oven to one side of the middle rack.
- Toss the kale with a scant 1½ tablespoons olive oil, spread on a baking pan, and sprinkle with 1 teaspoon of the salt.
- Bake for about 12 minutes, or until the kale starts to brown and become crispy.
- Set aside (feel free to do some snacking!
- ).
- Leave the garlic in the oven.
- Increase the oven temperature to 400 degrees F.
- Scoop the seeds from the squash with a spoon and cut the flesh into 1-inch chunks.
- Toss the squash and mushrooms with the grapeseed oil and 2 teaspoons of the salt until well coated.
- Spread the vegetables on a baking pan and bake for 20 minutes, or until the squash is tender and begins to caramelize.
- Remove the vegetables and garlic from the oven and set aside.
- Meanwhile, bring the broth and rice to a boil in a medium saucepan over medium-high heat.
- Reduce the heat to low, cover, and simmer for 30 minutes.
- Squeeze the garlic cloves into a small bowl.
- Stir in the remaining 2 tablespoons olive oil, balsamic vinegar, and remaining 1 teaspoon salt.
- In a large bowl, combine the roasted vegetables, rice, and black-eyed peas.
- Drizzle with the garlic mixture and toss well to coat.
- Crumble the crispy kale over the top right before serving
Notes / Tips / Wine Advice:
Delicata squash contains anti-inflammatory phytonutrients, and it’s also rich in antioxidants like beta-carotene and vitamin C.
