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Winter Squash and Mixed Rice

Microgreen Margo
Delightful as a special side dish for Thanksgiving, this is easy to make and tastes amazing.
Servings 6
Calories 220 kcal

Ingredients
  

Squash

  • 3 cups peeled and diced butternut, sweetmeat, or other orange winter squash
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 t tsp salt
  • 1/8 tsp ground cinnamon
  • 1 Tbsp fennel seeds
  • 2 Tbsp. olive oil

Rice

  • 1 cup mixed rice- brown, white, wild and red
  • 1 Tbsp. finely diced onion
  • 1 Tbsp. olive oil
  • 3 Tbsp. fennel seeds
  • 1/2 cup dried cranberries
  • 1/4 tsp EACH: red pepper flakes, cumin, coriander and salt
  • 1/2 cup finely chopped microgreens

Instructions
 

Squash

  • Preheat the oven to 350F
  • In a large bowl, mix the olive oil, and seasonings.
  • Add the squash and mix well.
  • Roast on a baking sheet for 15-20 minutes, just until tender- the squash should be firm, not mushy. Stir the squash after about 8 minutes.
  • Remove from oven and set aside to cool

Rice

  • Cook the rice according to package directions.
  • While the rice is cooking, saute the onion in oil for 3 minutes until soft and translucent, but not browned. Add the cranberries and seasonings and stir for 2 minutes, until the cranberries soften.
  • Remove from heat
  • When the rice is done, mix the rice with the onion mixture. Add the microgreens and stir well.
  • Serve the Squash on top of the rice, or mix together. Good warm or at room temperature.