Walnut Cranberry Squash “Rice”
Servings
4people
Servings
4people
Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 2-inch cubesabout 1 pound
  • 1/2 small yellow onionabout 1/2 cup
  • 1tablespoon cumin seeds
  • 1tablespoon ground coriander
  • 1/2cup chopped fresh cilantro leaves
  • 1cup dried cranberries
  • 1cup walnuts, crushed
  • 2 teaspoonssea salt
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
www.Twitter.com/AniPhyo
Photo by Ede Schweizer.

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