Wild Rice with Kabocha Squash and Sage Butter
- Yield: 4 servings
- Prep: 60 mins
- Cook: 30-45
- 1pound Kabocha squash (about 1/2 medium squash)
- 3tablespoons melted coconut oil
- 1tablespoon melted coconut oil
- 1/2cup wild rice
- 1/2cup brown rice
- 2cups water
- 1/2tablespoon chopped fresh sage, packed
- 1tablespoon shallots, minced
- 1/2teaspoon salt
- Preheat the oven to 400F. Cut the squash in half, then scoop out and discard the seeds.
- Use 1 tbsp coconut oil to lightly brush the cut areas of the squash, and place cut side down on a baking sheet. Bake for 40–45 minutes or until soft when pierced with a fork.
- When cool enough to handle, cut into 1-inch chunks (skin may be left on for extra flavor and nutrition or disposed of). Keep warm.
- To make the rice, combine the rices and water in a saucepan. Bring to a boil, reduce heat to low, and let simmer, covered, until done.
- Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.
- To serve: In a large pan, heat the sage butter mixture over medium-low heat for 1 minute. Add the rice and toss to combine, and cook for 1 minute longer while stirring constantly. Remove from heat and carefully fold in the squash.
Reprinted with permission from Thrive Foods by Brendan Brazier (c) 2011 Brendan Brazier