•  cups Lotus Foods Organic Tricolor Blend Rice cooked ~½ cup uncooked
  •  cups Lotus Foods Organic Forbidden Rice® cooked ~½ cup uncooked
  • 4 tbsp vegan butter
  • 1 cup onion finely chopped
  • ¾ cup carrots peeled and 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

products used in the recipe

Organic Forbidden® Rice

  • 1

    Preheat oven to 400°F.

  • 2

    Cook rice per directions on package.

  • 3

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

  • 4

    Fold in the rice, kale and cranberries, mixing to combine. Cook until the kale is just wilted (~3-5 mins).

  • 5

    Pour in the broth and 1 cup of the mozzarella shreds, tossing gently to combine.

  • 6

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

  • 7

    Remove and let cool for 5 mins before serving.

  • 8

    Garnish with fried onions and minced parsley.

products used in the recipe

Organic Forbidden® Rice

Instruction video