• ½ cup Lotus Foods Organic Tricolor Blend Rice
  • ½ cup Lotus Foods Organic Forbidden® Rice
  • 4 tbsp vegan butter
  • 1 cup onion, finely chopped
  • ¾ cup carrots, peeled & finely chopped
  • ½ cup celery, finely chopped
  • ½ cup walnuts, chopped
  • 8 oz butternut squash, cubed
  • 6 cloves garlic, minced
  •  tsp fresh rosemary, minced
  •  tsp fresh sage, minced
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 bunch kale, roughly chopped
  • ¼ cup dried cranberries
  •  cups vegetable broth
  •  cups vegan mozzarella shreds, divided
  •  cups vegan-friendly fried onions (for garnish)
  • fresh parsley, minced (for garnish)

product used in the recipe

Organic Forbidden® Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Add onion, carrot, celery and walnuts, and sauté, stirring often, for 5 mins. Add butternut squash, garlic, rosemary, sage, salt, and pepper, and continue to cook until squash starts to soften (~8-10 mins).

  • 3

    Fold in rice, kale and cranberries, mixing to combine. Cook until kale is just wilted (~3-5 mins). Pour in broth and 1 cup of mozzarella shreds, tossing gently to combine.

  • 4

    Transfer to a casserole dish and top with additional mozzarella shreds. Bake in preheated oven for 15 mins, broiling for the last 2-3 mins.

  • 5

    Remove and let cool for 5 mins before serving. Garnish with fried onions and minced parsley.

product used in the recipe

Organic Forbidden® Rice

Instruction video