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Guest Post: Wild Rice with Kabocha Squash and Sage Butter

Shihlin is an aspiring sustainability professional, cleantech entrepreneur, and student residing in San Antonio, TX. She is also an avid runner and endurance athlete. Since adopting a vegan diet and lifestyle since March 2012, she loves cooking delicious food and sharing with friends. You can connect with her on Twitter: runsustainably or on the Sustainable Runners Facebook Page, which is a local running club in progress: www.facebook.com/SustainableRunners

One of my all-time favorite recipes comes directly from the Thrive Foods cookbook by Brendan Brazier. Although it is described as a perfectly fitting fall meal, I cook it whenever I can, given my busy schedule and lifestyle. It has been a little over a year since I’ve adopted a vegan diet, and I feel great. I actually had the opportunity to meet and chat with Brendan himself at one of his nutrition seminars. It has definitely helped me become healthier and recover faster between my workouts.

 Guest Post: Wild Rice with Kabocha Squash and Sage Butter

Wild Rice with Kabocha Squash and Sage Butter

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Ingredients

  • 1 pound kabocha squash (about ½ medium squash)
  • 3 tbsp melted coconut oil + 1 tbsp, divided
  • ½ cup wild rice
  • ½ cup brown rice
  • 2 cups water
  • ½ tbsp. chopped fresh sage, packed
  • 1 tbsp minced shallots
  • ½ tsp salt

Instructions

  1. Preheat the oven to 400 F. Cut the squash in half, then scoop out and discard the seeds.
  2. 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.
  3. When cool enough to handle, cut into 1-inch chunks. Skin may be left on for extra flavor and nutrition. Keep warm.
  4. 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.
  5. Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.
  6. To serve:
  7. In a large pan, heat the sage butter mixture over medium-low heat for 1 minute.
  8. Add the rice and toss to combine, and cook for 1 minute longer while constantly stirring.
  9. Remove from heat and carefully fold in the squash.
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{ 2 comments… add one }

  • Anna August 25, 2013, 9:49 am

    This looks incredible Shihlin! I am a huge fan of Brendan’s and have made several of his recipes. I can’t wait to try this, it looks like the perfect meal as the weather begins to cool off.

  • Shihlin October 22, 2013, 1:00 am

    Thanks Ana! I hope you have tried this recipe already! :)

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