Looking for a comforting recipe minus the guilt & gluten?
The components of this meal can be done ahead of time and comes together for a quickly for a plant-based #weeknightdinner
Ingredients (serves 2+)
🌱1 Butternut Squash, cut in half lengthwise & seeds scooped out.
🌱1C Black Wild Rice (uncooked measurement, cook per package instructions)
🌱2C Vegetable Broth (can sub for water)
🌱2 Shallots, diced
🌱1/2C Dried Currants (can sub for dried cherries or cranberries)
🌱1 Green Onion, cut diagonally
🌱1/2C Slivered Almonds (can sub for walnuts, pine nuts or pistachios)
🌱1 sprig Fresh Rosemary
🌱1 sprig Fresh Thyme
🌱Red Wine Vinegar (to taste, this will be added lastly to the rice pilaf for some acid)
Directions:
1. Roast butternut squash face down (with cooking spray), at 425 for approximately 30 min. Check with fork for tenderness. You don’t want it to turn to mush, so keep an eye on it.
2. In a saucepan, add dried rice, broth and shallots. Cook to package instructions.
3. Once cooked through, remove butternut squash, set aside.
4. Place cooked rice in a mixing bowl, add nuts, dried fruit, green onions and splash of vinegar, season to taste.
5. Assemble: simply stuff your rice pilaf mixture inside of your butternut squash!
Note: If you’re prepping in advance, you can store the cooked rice in the fridge, just don’t add the nuts, green onion & vinegar until you’re ready to serve!
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