Walnut Cranberry Squash “Rice”

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.

Walnut Cranberry Squash "Rice"

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Servings

4 people

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Ingredients

• 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

Ingredients 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

Servings 4 people Print Recipe

Instructions

1. 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 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
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Photo by Ede Schweizer.