Brown & Wild Rice Dish with Butternut Squash, Spinach and Figs
Servings 4
Author Sonia! The Healthy Foodie
Ingredients
1cupbrown rice
1/3cupwild rice
3½cupswater
½tspHimalayan or fine sea salt
450gbutternut squashcut into 1" cubes.
1large onionfinely chopped
227gmushroomssliced
3cupsspinachcoarsely chopped
100g1 package whole chestnuts, roasted and peeled, coarsely chopped
120gdried figscoarsely chopped
½tspHimalayan or fine sea salt
¼tspfreshly cracked black pepper
¼tspfreshly grated nutmeg
½tspwhole fennel seeds
Instructions
Bring water and salt to a boil in a large saucepan over high heat. Add wild rice and brown rice and bring back to the boil. (For best results with the wild rice, soak it overnight in a cup or so of fresh cold water.)
Lower heat, cover and cook for about 25-30 minutes, until rice is tender and all the water is absorbed. Set aside, uncovered.
While the rice is cooking, place butternut squash in a steaming basket and steam over simmering water until fork tender but still retains a little bit of a crunch. (Tip: if your steaming basket fits over the saucepan you're cooking the rice in, just set it over your rice for the last 10 minutes of cooking.)
In a large non stick pan coated with cooking spray or olive oil, cook the mushrooms over medium high heat until nice and golden brown on both sides.
Add onions, salt, pepper, nutmeg and fennel seeds and cook until fragrant and onion starts to color, 2-3 minutes.
Add the spinach, chestnuts and figs and continue cooking for a minute, until the spinach is somewhat wilted and you have enough room to throw in the rice.
Add rice and steamed butternut squash and mix until all the ingredients are well combined.
Serve immediately.
Notes
Very low in saturated fat - No cholesterol - High in dietary fiber - High in magnesium - Very high in vitamin A - High in vitamin C