1 cup wild rice
5 thin slices bacon or ¼ cup pancetta (omit if vegetarian or vegan)
1 cup roasted butternut squash
1 tablespoon coconut oil
¾ cup onion (small dice)
2 cloves garlic (minced)
½ cup fresh cilantro (chopped coarsely)
1/3 cup roasted, unsalted cashews
Sea salt and fresh ground pepper to taste
1 tablespoon lemon zest
Fresh lemon to finish
In a medium size pot, add the wild rice and 2 ¾ cup water.
Bring rice to a boil with the lid on, then reduce the heat to low.
Simmer for about 45 minutes to 1 hour. You will see the wild rice start to open up, and most, if not all of the water will be gone. Strain the rice after it is cooked, and set aside.
While the rice is cooking, heat the oven to 350 degrees Fahrenheit and peel the butternut squash, cut it in half lengthwise and remove the seeds, cut your squash into small to medium sized pieces, season the squash with sea salt, fresh ground pepper and a drizzle of coconut oil.
Bake the squash on a parchment paper lined baking sheet for about30-45 minutes, depending on how big your pieces of squash are. *Do not overcook the squash, you can pierce the squash with a knife after 30 minutes, if the squash is al dente, take the squash out.
You will need 1 cup for this recipe, freeze the rest of the squash or use it in an omelet in the morning, or make delicious squash quesadillas, or add it to your favorite salad. In other words, it won’t go to waste!
In a large sautée pan, heat 1 tablespoon of coconut oil, add the chopped pancetta and cook for 2-3 minutes on low to medium heat.Add your onions and garlic, season with salt and pepper and allow the onion and garlic to get soft and fragrant.
Add your rice and chopped squash and cook on medium heat for another 1 to 2 minutes.
Remove the rice from the heat, add your cilantro, cashews and lemon zest
Season with sea salt and pepper and squeeze a little fresh lemon juice on the rice for some LOVE.
Cook Outside the Box
Add a fried egg to the top of this rice and have a delicious and nutrient dense breakfast.
Instead of pancetta, add some chicken sausage into the mixture.
For my vegan crew, omit the pancetta and top the rice with a bunch of freshly steamed kale with virgin coconut oil.