-
Course
Side Dish
-
Prep time
15 Mins
-
cook time
35 Mins
-
servings
6
-
Author
-
Video & Images by
-
1
Preheat oven to 375°F.
-
2
Prepare a baking sheet by lining with parchment paper.
-
3
Prepare rice according to package directions; to increase flavor, substitute vegetable stock for water.
-
4
Place diced kabocha into a medium-size bowl and drizzle with 1 tbsp oil, balsamic vinegar and a pinch of salt and pepper. Toss to coat.
-
5
Lay kabocha out on lined baking sheet in a single layer. Place in oven and roast for ~20-25 mins or until fork tender. Remove and set aside.
-
6
Prep vegetables while rice and kabocha are cooking.
-
7
In a large skillet, heat 1 tbsp oil over medium-high heat. Add celery, onion, and mushrooms. Sauté until onions and celery become tender (~4-5 mins).
-
8
Add cranberries, apricots, almonds, pecans, and garlic, giving the mix a good stir. Continue to sauté another 2-3 mins.
-
9
Stir in fresh herbs and continue to sauté another 1-2 mins so the flavors are incorporated.
-
10
Add roasted kabocha and cooked rice. Sprinkle with salt and pepper to taste.
Instruction video
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.