Cushaw And Wild Rice Salad With Basil Pistou

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Washington Post


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2 cups packed basil leaves

3 medium cloves garlic, chopped

1/4 cup olive oil

1/2 teaspoon salt

A few grinds of black pepper

3 cups peeled cushaw squash, cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon dried thyme leaves

3/4 cup wild rice

3/4 cup brown rice, rinsed well

3 cups water

1 medium onion

3 large cloves garlic, minced

1/4 cup pine nuts, toasted (see NOTE)

2 to 3 tablespoons basil pistou (see above)

1 tablespoon balsamic vinegar, or more to taste


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