• 1 cup Lotus Foods Organic Forbidden® Rice
  •  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 coarsely chopped pecans
  • 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.

  • 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.

product used in the recipe

Organic Forbidden® Rice

Instruction video