Roasted Squash & Wild Rice Medley
Title: Roasted Squash and Wild Rice Medley
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
I used butternut squash and acorn squash in this recipe and it was delicious. Key note here, use leftover/cold rice!!! It turns this into crispy rice that compliments the vegetables in a way that makes this seriously drool worthy. I also added some fresh guacamole on top [mashed avocado with sea salt and lemon) that you do not see here, but it adds a wonderful element of citrus and freshness. You can also add a runny fried egg to the top, to make it a whole-well balanced meal. So many options! Enjoy! Read comments below this recipe
1/2 acorn squash, seeded and halved
olive oil, drizzle
sea salt, sprinkle
3 cups cooked [wild or brown] rice, leftover
2 cups spinach
4 garlic, cloves- minced
1/2 inch ginger, minced
2 tablespoons soya sauce [tamari or braggs]
3 tbsp coconut oil
1 tsp sea salt
2 tbsp sesame seeds
optional – 1 fried egg per person
3. Once squash is cooked, cut into cubes and add to the rice in the wok. Turn up the heat a bit and drizzle in your soya sauce. Stir it together until well combined then take off the stove. Add to separate bowls and top with sesame seeds, mashed avocado if using, and a fried egg if desired. Enjoy with love and gratitude.
Quick Tips & Tools:
Wok or large pan, baking pan, big bowl
Use Cold Rice.
Its the best way to get it crispy. Make sure you add a bit oil or water when you are heating it back up to really soften it up before it crispifies!
The best rice to use is Wild Rice or Brown Rice.
I love adding a scoop or to of simple guacamole on top. (1 avocado mashed with lemon and sea salt)
A crispy runny egg is also wonderful with this. Its what makes this a complete meal.