Winter Rice Medley
Gluten Free Winter Rice Medley combines heavily seasoned, roasted butternut squash, toasted almonds and tart cranberries with nutty black rice.
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Servings: 4 servings
Calories: 385kcal
Ingredients
- 1 cup black rice - purple or wild rice work too
- 2 cups chicken or vegetable broth
- ½ cup raw sliced almonds
- ½ cup dried cranberries
- 1 lb butternut squash - peeled, seeded & cut to ½ inch cubes
- 1-2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle pepper powder - moderate heat with this amount, adjust if needed
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
- Bring the chicken or vegetable broth to a boil in a small saucepan. Add the wild rice and a pinch of salt, cover and turn the heat down to low. Allow it to cook until all of the liquid has been absorbed (approximately 35 mins). These types of rice take longer to cook than white rice, so check the package of your rice for the most reliable estimate.
- Toss the diced butternut squash with olive oil until coated evenly. Sprinkle on the salt, pepper, cumin, garlic powder, chipotle powder and cinnamon adjusting, a little more or less, to your preference if needed.
- Lay the seasoned squash out in a single layer onto the baking sheet(s) leaving as much room as possible between the pieces. Roast in the oven for about 15 mins or until fork tender and browned to your preference.
- While the rice and squash are cooking, toast the almond slices in a dry frying pan over medium high heat. Toss them frequently in the pan so that they brown evenly. This will only take about 7 minutes, so keep a close eye on them. They can burn quickly. Once toasted, lightly salt them if you’d like and remove from heat. Pour them out on a plate to cool.
- In a large serving bowl, combine the cooked rice, butternut squash, toasted almonds and cranberries. Season with additional salt and pepper if needed.
Nutrition
Nutrition Facts
Winter Rice Medley
Amount per Serving
Calories
385
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
766
mg
33
%
Potassium
652
mg
19
%
Carbohydrates
65
g
22
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
8
g
16
%
Vitamin A
12096
IU
242
%
Vitamin C
24
mg
29
%
Calcium
113
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.