INGREDIENTS
Rice Base
4–6 slices thick-cut bacon, cut into ½-inch lardons
1 ½ cups Lundberg Organic Black Pearl Rice, rinsed
2 shallots, finely minced
1-inch piece fresh ginger, grated or minced
2 ½ cups vegetable stock
2 tbsp White Miso
1 tsp soy sauce
Roasted Squash
1 medium Row 7 Koginut Squash
2 tbsp olive oil
Kosher salt & black pepper
Garnish
1 Row 7 Garleek, thinly sliced (or scallions)
Chili oil
DIRECTIONS
Preheat the oven to 400°F. Place the bacon lardons in a cold Dutch oven or heavy pot. Turn heat to medium. Cook slowly, stirring occasionally, until the fat has rendered out and the bacon is crispy and golden brown, about 8–10 minutes. Use a slotted spoon to remove the bacon to a paper towel. Leave the fat in the pot.
Holding each squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)
Next, follow the natural ridges/depressions of the Koginut skin to cut it into wedges about 1-1½ inches wide. In a large bowl, toss the wedges with a drizzle of olive oil, several generous pinches of salt and some cracks of black pepper. Spread the wedges out over a baking sheet on their sides. Roast in the oven—flipping them once—for 20-30 minutes, or until they’re golden brown and tender.
While squash roasts, reheat the bacon fat in the Dutch oven over medium heat. Add the shallots and ginger. Sauté for 2 minutes until soft. Add the rinsed Black Pearl Rice. Stir well to coat every grain in the hot bacon fat. Toast for 2 minutes until the rice smells nutty and aromatic.
Whisk the white miso into the vegetable stock until smooth. Pour the stock mixture into the rice pot. Bring to a boil. Cover with a tight lid, reduce heat to low, and simmer for 35 minutes. Don’t lift the lid.
Remove the pot from the heat. Let it stand, covered, for 10 minutes to finish steaming. Remove the lid and fluff the rice gently with a fork. Fold in half of the crispy bacon, and arrange the roasted Koginut wedges on top of the rice. Scatter the remaining bacon and sliced Garleek over top. Finish with a drizzle of chili oil.
