Sprouted Brown Rice Gluten-free Orecchiette with Squash and Kale

December 14, 2018

Sprouted Brown Rice Gluten-free Orecchiette with Squash and Kale

Prepared by:
Chef Chris Erickson, Production Manger

Servings: 
Serves 3 as entrée; serves 4 as small plate 

Preparation and Cooking Time:
20 minutes prep, 20 minutes cooking

Chris is a seasoned chef and started cooking variations of this one in college, where anchovies and frozen peas were cheap. While both added flavor and something green (!) to an impoverished pantry, over the years squash and kale would be added as the budget increased.

To this day, this recipe remains an easy and cost-effective, one which has a layered complexity. The sweetness from the squash and peas pairs nicely with the subtle saltiness of the anchovies, which all complements the layers of texture from the noodles and the kale. Lastly, brightness from the cheese and vinegar make this a complete mainstay for busy weeknights. Layer in fresh shelled peas and more expensive cheese and vinegar and it can go toe-to-toe at a formal dinner party. 

While this recipe features our gluten-free noodle, it will taste just as delicious on a gluten-full strand.

INGREDIENTS:

  • 1- 9oz package of Dumpling & Strand Sprouted Brown Rice Orecchiette
  • ¼ cup extra virgin olive oil (EVOO)
  • 1 ½ tsp minced anchovies
  • 1 ½ cup butternut squash, 1/2-inch dice
  • 2 tsp garlic, minced
  • ¼ tsp crushed red pepper
  • 1 cup green kale, chopped
  • 1 cup frozen green peas
  • 1 tbsp butter
  • 2 tbsp Parmigiano-Reggiano, grated
  • 2 tbsp parsley, chopped
  • Salt and pepper, to taste

  • 1/3 cup goat cheese, crumbled
  • Aged balsamic vinegar

INSTRUCTIONS:

  1. Start a large stock pot of 4 qts of water to boil. Add 3 tsps of salt to water. 
  2. In a large sauté pan under medium heat, add EVOO and heat until it begins to shimmer. 
  3. Add SQUASH and cook until it begins to soften, browning slightly. 
  4. Add ANCHOVIES and break apart gently with tongs. 
  5. Add GARLIC and CRUSHED RED PEPPER. 
  6. Add PEAS and KALE, cooking until kale begins to soften. 
  7. Check stock pot -- once the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles as directions indicate, drain and set aside- reserving some pasta water as needed. 
  8. Add pasta to sauté—adding BUTTER and PARMESAN until emulsified and SALT, PEPPER, and PARSLEY. If too dry, add a bit of reserved pasta water.
  9. Transfer to plates or bowls. 
  10. Garnish with GOAT CHEESE and drizzle with AGED BASALNIC VINEGAR. 
Serve immediately. And always share with family and friends! 


Leave a comment

Comments will be approved before showing up.