Wild Rice Bowl with Squash, Mushrooms and Duck Confit

Instructions

1. 1

   In a pot, bring the water, rice and salt to a boil. Cover and simmer over medium heat for 40 minutes or until the grains of rice burst and are cooked through. Drain and rinse with cold water. Set aside.

2. 2

   Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).

3. 3

   In a bowl, combine the squash and rosemary with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread out on one half of a non-stick baking sheet or a baking sheet lined with a silicone mat.

4. 4

   In the same bowl, combine the onions with the vinegar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread out on the other half of the baking sheet.

5. 5

   Roast for 15 minutes or until the vegetables are tender and lightly browned. Set the baking sheet aside without stirring the vegetables.

6. 6

   In a large skillet over high heat, brown the mushrooms in the remaining oil. Add the Worcestershire sauce and cook until completely evaporated. Season with pepper. Set aside.