WARM WILD RICE WITH SPINACH, PUMPKIN, AND GRAPES

In my first cookbook, Whole Bowls, I created a dish similar to this one, inspired by the wine country a couple hours from my home. I topped that recipe with halloumi, a salty, squeaky cheese, which I could see working here as well if you cubed it up for griddling instead of one big slab, but goat cheese or feta would also do well with these flavors.

Serves 8

4 cups water

1 cup uncooked wild rice

1 (2–3 pound or ½ of a large) creamy-fleshed pumpkin such as jarrahdale, halved, seeded, peeled, and cut into 1-inch cubes

5 tablespoons extra-virgin olive oil, divided

8 ounces (6 cups packed) pre-washed baby spinach

2 cups (14 ounces) halved seedless red or green grapes

2 tablespoons balsamic vinegar

1 teaspoon salt

ground black pepper, to taste

Preheat oven to 375ºF. In a medium saucepan, bring water and rice to a boil, reduce to medium-low heat, partially cover, and cook for 40 to 50 minutes, until grains are burst and rice is tender. Drain, add back to pot, cover, and keep warm with the residual heat of the stove element. While rice is cooking, roast the pumpkin.

On a large-rimmed baking sheet, toss pumpkin with 1 tablespoon oil. Roast in preheated oven for 35 to 45 minutes, until tender and beginning to brown. Add to a large bowl along with rice, spinach, grapes, remaining 4 tablespoons oil, vinegar, salt, and pepper. Gently toss until combined, allowing to warm squash and rice to slightly wilt the spinach. Transfer to a serving dish and serve warm or at room temperature.