In a pot, bring the wild rice and water to a boil.
egrees C).
Toss the butternut squash, olive oil, and maple syrup
Cook the wild rice in a large pot of
Rinse rice in strainer under cold water;
infoil. Drizzle olive oil on squash and give a shake of
arge baking sheet. Cut the squash in half, scoop out the
he fat.
Add the rice and cook, stirring often, until
egs and breasts, the squash, potatoes and wild rice between the pots and
oiling water, until just tender (wild rice will take longer to cook
ater; drain well.
Cook rice in large saucepan of boiling
lice the duck. Divide the Butternut Squash Gnocchi among plates. Top with
Heat oil in a large saucepan on high. Saute red onion and garlic 2-3 minutes until onion is tender.
Add cubed butternut squash and eggplant. Add curry paste and cook, stirring, for 30 seconds. Stir in vegetable stock or water and tomato paste. Bring to a boil on high.
Reduce heat lo low and simmer for 15-20 minutes, until squash is tender. Stir in chopped tomatoes, chickpeas and chopped cilantro. Simmer 10 minutes.
Garnish with cilantro leaves and serve with rice and pappadums.
Saute the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
Stir in the wild rice and pepper; continue to heat for another 10 minutes.
Stir in the cream and heat through; do not boil.
Garnish with chives or parsley and serve.
Season butternut squash cubes with salt and black
190 degrees C).
Place butternut squash, cut-side up, in a
Cook the brown rice and butternut squash in salt water for 25mins.<
ith parchment paper.
Arrange butternut squash slices on the baking sheets
75\u00b0.
Cut the butternut squash in half and scoop out
Cut the butternut squash in half and roast at
aking dish.
Place the butternut squash into the prepared baking dish