Meatless Monday

Humble Beginnings

Posted by on Feb 5, 2016 in Meatless Monday | 1 comment

Rösti, a Swiss, grated potato patty similar to hash browns, is a fairly unpretentious breakfast dish; a fetching conduit able to morph from simple pan-fried flat round to super supper fare. The idea of using spaghetti squash and wild rice sifted through ABC’s The Chew segment. Surprisingly, MP enjoyed these to such a great extent; he has renamed them, “squash browns”.

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Using a few ingredients prepared ahead of time, marry nutty red whole grain Lundberg Wehani Rice, to strands of multitalented spaghetti squash.

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Prepare rice in a rice cooker to steam and scent your kitchen.  Similarly, cut the Double-D squash in half around the waist; remove the seeds and place cut-side down in a baking dish.  Add about an inch of water to the bottom of the dish, cover with foil and bake at 400 degrees F. 30-40 minutes. Allow to cool. Both of these steps can be done early in the day.

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Sprinkle crushed red pepper over the squash and scoop the strands into a bowl with rice, scallions, and cornmeal.

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Taste and season with plenty of salt and freshly ground pepper.  Using an ice cream scoop, shape the mixture into 8 evenly shaped patties.

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Working in batches, place rosti rounds in a skillet coated with olive oil and cook over medium heat until golden brown on both sides (2-3 minutes).  Garnish with more scallions.

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Topped above a peppery salad of arugula dressed with Blood Orange Vinaigrette, smoky red pepper sauce, and soft-centered polenta croutons is a humble beginning for a modest but mighty meal.  I see it on a soft potato bun stacked with ripe tomatoes or a griddled egg on top--do I hear you saying bacon?

Spaghetti Squash Rosti

Ingredients

  • 1 ½ pound spaghetti squash
  • 1 cup Wehani or other whole grain rice (cooked according to package directions)
  • 3 Tablespoons medium grind cornmeal (such as Bob’s Red Mill)
  • ½ teaspoon crushed red pepper, to taste
  • 1 bunch scallions, sliced
  • Salt and freshly ground pepper
  • Olive oil

Instructions

  1. Prepare rice in a rice cooker to steam and scent your kitchen. Similarly, cut squash in half around the waist; remove the seeds and place cut side down in a baking dish. Add about an inch of water to the bottom of the dish, cover with foil and bake at 400 degrees F. 30-40 minutes. Allow to cool. Both of these steps can be done early in the day.
  2. Sprinkle crushed red pepper over the squash and scoop the strands into a bowl with rice, scallions, and cornmeal. Taste and season to taste with salt and freshly ground pepper. Using an ice cream scoop shape the mixture into 8 evenly shaped patties. Place rosti rounds in a skillet coated with olive oil and cook over medium heat until golden brown on both sides (2-3 minutes). Garnish with more scallions.
  3. --adapted from Michael Symon
http://cococooks.net/humble-beginnings/

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