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This nutritionally-dense dramatic looking dish can be eaten warm during cold months or as a fresh cold salad during the summer. The chewy rice combined with the crunchy nuts, tart seeds, sweet butternut squash, and green onion is a winning combination for your palate.
Ingredients – Serving size is 1 cup. Serves 3 as a main course, or 4-6 as a side dish.
2/3 cup of black rice
1 lb. butternut squash
½ tsp sweet smoked Spanish paprika
¼ tsp kosher salt
3 Tbsp. Olive oil, divided
½ cups pecans, coarsely chopped
1 ½ Tbsp. lemon juice
½ Tbsp. maple syrup
2 Tbsp. sliced green onions
½ cup pomegranate seeds
Pepper to taste
Instructions
Rinse and soak the rice overnight for at least 12 hours and change the water before cooking in order to reduce the amount of arsenic. Treat all rice you cook the same way.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.
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