This isn’t rice at all, but rather a seasonally inspired, raw side dish that features squash processed into rice-like pieces. Use plain dried cranberries or cranberries sweetened with juice instead of sugar. If cranberries are hard to find, you can use raisins or dates instead.
Recipe Yield:
4 servings
Recipe Ingredient Details:
1 small butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 pound)
1/2 small yellow onion (about 1/2 cup)
1 tablespoon cumin seeds
1 tablespoon ground coriander
1/2 cup chopped fresh cilantro leaves
1 cup dried cranberries
1 cup walnuts, crushed
2 teaspoons (sea salt)
Recipe Instructions:
Put small batches of cubed squash in a food processor and process into small pieces. Transfer to a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnuts, and salt and mix well. Will keep for two days in the fridge.
Recipe Additional Notes:
From Ani's Raw Food Kitchen by Ani Phyo (Da Capo Lifelong, 2007). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
www.AniPhyo.com
www.Twitter.com/AniPhyo
Photo by Ede Schweizer.
Thu, 2011-11-10 17:07
