Preheat oven to 375°F.
Prepare a baking sheet by lining with parchment paper.
Prepare rice according to package directions; to increase flavor, substitute vegetable stock for water.
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.
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.
Prep vegetables while rice and kabocha are cooking.
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).
Add cranberries, apricots, almonds, pecans, and garlic, giving the mix a good stir. Continue to sauté another 2-3 mins.
Stir in fresh herbs and continue to sauté another 1-2 mins so the flavors are incorporated.
Add roasted kabocha and cooked rice. Sprinkle with salt and pepper to taste.
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