Holiday Forbidden® Rice

This dish is full of seasonal flavor from the fresh herbs and delicious vegetables like kabocha squash and mushrooms. The Forbidden® Rice works so well here with its roasted nutty taste and gorgeous color.

Holiday Forbidden® Rice

Course

Side Dish
Prep time

15 Mins
cook time

35 Mins
servings

6
Author

@goofyfootfoods
Video & Images by

@plantifullybased

Ingredients

1 cup Lotus Foods Organic Forbidden® Rice
1¾ cup vegetable stock
1 small kabocha squash, peeled & diced
2-3 tbsp extra-virgin olive oil or melted coconut oil
1 tbsp balsamic vinegar
Himalayan sea salt & fresh cracked pepper, to taste
3 stalks celery, finely chopped
1 small yellow onion, finely chopped
½lb shiitake mushrooms, stems removed, finely chopped
½ cup dried organic cranberries
¼ cup dried organic Turkish apricots, finely chopped
¼ cup slivered almonds
½ cup pecans, coarsely chopped
3 cloves garlic, minced
2 tsp fresh rosemary, finely minced
2 tsp fresh thyme, finely minced
2 tsp fresh sage, finely minced

product used in the recipe

Organic Forbidden® Rice

1

Preheat oven to 375°F and line a baking sheet with parchment paper.
2

Cook rice according to directions on package; to increase flavor, substitute stock for water.
3

While rice is cooking, place squash into a medium-size bowl and drizzle with balsamic vinegar, 1 tbsp oil, and a pinch of salt and pepper. Toss to coat.
4

Spread a single layer of squash on lined baking sheet. Place in oven and roast for 20-25 mins or until tender. Remove and set aside.
5

Prep veggies while rice and squash are cooking.
6

In a large skillet, heat 1 tbsp oil over medium-high heat. Add celery, onion, and mushrooms, and sauté until tender (4-5 mins).
7

Add cranberries, apricots, almonds, pecans, and garlic. Stir, then sauté another 2-3 mins.
8

Add fresh herbs and sauté another 1-2 mins.
9

Add squash and rice. Sprinkle with salt and pepper to taste.