1/2 cup of Red Rice
1/2 cup of Brown Rice
A handful of Whole Sage Leaves
A handful of Parsley (coarsely chopped)
2 Delicata Squash
Salt & Pepper
Preheat oven to 400 and start your rice: Bring 1 cup of rice and 2 cups of water to a boil (we used a mixture of brown and red rice, but feel free to use whatever you like!). Once the rice begins to boil, cover and simmer for about 30 minutes.
Cut squash lengthwise, scoop out seeds (save ’em to roast later if you’re feeling enterprising!) and slice into 1/4″ thick half moons. Toss them on a baking sheet with a glug of olive oil and spread into one layer. Sprinkle with salt and place in the oven for about 30 minutes.
In a small sauce pan, add a few glugs of olive oil and the sage leaves spread out in a single layer. (There should be enough olive oil to cover the sage.) Turn the flame to a very low setting and stir gently every 5 minutes or so, taking care to make sure the leaves stay in a single layer. You’ll know they’re done when the leaves turn a very dark green—read: oil saturated—color. Remove finished sage with a slotted spoon, place on a paper towel and season with a good pinch of salt.
When your squash are about 10 minutes away from done, start the eggs. Fill a small pot halfway with water and add a few tablespoons of apple cider or white vinegar. Cover and bring to a boil. While the water heats up, crack eggs into individual ramekins or mugs. As soon as the water boils, uncover the pot and lower to just a simmer—you should see very few bubbles rising to the top. Gently slide your eggs out of the ramekin/mug into the water and cook for about 5 minutes. Use a slotted spoon to check for doneness and remove them when the yolk is runny to your taste.
When the rice is done, season with the chopped parsley, a drizzle of olive oil and some salt and pepper. The squash is done when it has a nice, caramelized color. (And if the other elements of the meal are coming together faster, you can always broil the squash for 3-5 minutes. Just be keep an eye on it so it doesn’t burn.)
To assemble, place a heaping spoonful of seasoned rice at the bottom of the bowl, followed by the squash and egg. Finish with sage, and a sprinkle of salt and pepper (red chile flakes aren’t half bad here either.)