Fried Wild Rice Bowl with Roasted Squash & Maple Glaze

Ingredients

Wild Rice:

• 2 cups cooked wild rice (cooled and thoroughly drained)
• Sunflower oil (or other high-heat oil), for frying

Roasted Squash:

• 2 tbsp sunflower oil
• 2 cups butternut squash, peeled and diced into ½-inch cubes
• 1 cup turnip, peeled and diced1 cup wild onion or ramps, chopped (or use regular onion)
• Salt to taste

Maple Glaze:

• ¼ cup maple syrup
• 2 tbsp soy sauce or tamari
• 1 clove garlic

Garnish:

• Dried cranberries or fresh berries
• Toasted pumpkin seeds
• Fresh herbs (parsley or chives)

Directions

1. Roast the vegetables: Preheat oven to 400°F. Toss squash, turnip, and onion with 2 tbsp oil and salt. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. Make the glaze: Whisk together maple syrup, soy sauce, and garlic in a small bowl.
3. Fry the wild rice: Heat about ½ inch of oil in a deep skillet over medium-high heat. When hot, add the cooked wild rice in a single layer. Fry until crispy and starting to pop, about 5-10 minutes. Drain on paper towels.
4. Assemble the bowls: Toss the crispy wild rice with the roasted vegetables and maple glaze. Serve warm, topped with cranberries, pumpkin seeds, and fresh herbs.