1 cup assorted radish, shredded
2 oz. lemon juice
Pinch of sugar
- Add radish, lemon juice, and a pinch of sugar to a medium bowl, toss to combine. Reserve.
3 cups cooked Carolina Gold Rice
4 Tbsps. fresh fine herbs, minced (chive, parsley, chervil, mint)
2 shallots, minced
1 cup butternut squash, shredded
2 Tbsps. kosher salt
1 Tbsp. black pepper
1/4 cup extra virgin olive oil
1 oz. sherry vinegar
4 Tbsps. unsalted butter
- In a large bowl, add the rice, herbs, shallot, butternut squash, salt, and pepper; stir to combine. Stir in the olive oil. Add the sherry vinegar and pickled radish, including the liquid; stir to combine. Adjust the seasoning to taste (at this point it should taste like a zesty rice salad).
- Heat a large cast iron skillet over medium-high to high heat. Add the butter and heat until foaming. Add the rice mixture and spread evenly in a single layer, not exceeding ½-inch thick. Cook until a crispy layer has formed on the bottom, then stir and spread into an even layer and cook, allowing the bottom to crisp once more. Stir and serve.
This is a great recipe to add leftover turkey, chicken or your favorite sausage too. I recommend using about two cups of meat.