Golden Rice with Roasted Squash, Crispy Leek and Hazelnuts

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Toss the squash with 1 1/2 tablespoons olive oil, half of the salt, and a pinch of black pepper. Spread on a baking tray and roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the squash roasts, heat 1/2 tablespoon olive oil in a small skillet over medium heat. Add about one third of the sliced leek and cook for 5 to 7 minutes, stirring, until deeply golden and crisp. Transfer to a paper towel-lined plate.

3. 3

   In a medium saucepan, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the rest of the leek and cook for 3 to 4 minutes until softened. Stir in the garlic, turmeric, and sweet paprika, and cook 30 seconds more until fragrant.

4. 4

   Add the drained rice to the saucepan and stir for 1 to 2 minutes to lightly toast the grains and coat them with the fat and spices.

5. 5

   Pour in the hot vegetable broth, add the remaining salt, and bring to a boil. Once boiling, reduce to low heat, cover, and cook for 15 to 18 minutes, until the rice has absorbed the liquid.

6. 6

   Turn off the heat and let the rice rest, covered, for 5 minutes. Then fluff with a fork and fold in the lemon zest, lemon juice, parsley, and half of the toasted hazelnuts.

7. 7

   Gently add the roasted squash to the rice so it keeps its shape. Taste and adjust with the remaining black pepper if desired.

8. 8

   Serve the rice hot, finished with the crispy leek and the remaining hazelnuts on top.