Wild Rice with Squash and Sage Coconut Butter

Submitted by Natur-Tyme customer Michele Westphal Foresti

squash_recipeThis recipe is adapted from the cookbook Thrive Foods by Brendan Brazier.

1 Medium Squash (Butternut or Kabocha work best. Sweet potatoes can also be used)
6 Tbsp. melted coconut oil
2 cups Wild Rice blend (soaked overnight to soften and easier to digest)
4 cups water
Large handful of fresh sage (about 1/8-1/4 cup, packed)
1 teaspoon Celtic sea salt

– Preheat oven to 400F.

– Cut the squash in half, scoop out the seeds, and bake cut side down in a covered ceramic baking dish that has about an inch
of water in the bottom.

– Bake for 1 hour or until the squash is soft and fully cooked.

– When the squash is cool enough to handle, cut into 1-inch chunks. Skin can be left on or discarded. Set the squash aside.

– While the squash is baking, prepare your rice. Add the soaked rice (if you didn’t soak the rice, un-soaked rice will work) to a saucepan with 4-cups water. Bring to a boil, reduce heat to low, cover, and allow to simmer for 45 minutes.

– After 45-mins, remove the rice from the heat, keep covered and allow the rice to steam an additional 10-mins. Then uncover and fluff with a fork.

– While rice and squash are cooking, in a food processor, blend melted coconut oil, sage and Celtic sea salt until smooth.

– To serve, mix the rice with the coconut sage butter mixture. Carefully fold in the squash. Place in a ceramic baking dish and return to oven until it’s warmed through.

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