Fall Rice Kale

Shopping

• Produce
  • butternut squash (1, 2+lbs)
  • green onion (.75c)
  • kale (4oz)
  • pomegranate (1)
  • fresh ginger (1tbsp)
• Dairy
  • goat cheese (4oz)
• Middle
  • wild rice (2c)
• Staples
  • Dijon mustard (1tsp)
  • apple cider vinegar (2tbsp)
  • cinnamon (.25tsp)
  • maple syrup (1tbsp)
  • olive oil (.4c)
  • salt (1.25tsp)

Prep

NOTE: Rice takes time. Start it first.

1. Make rice (2c), rinsed
2. Cut butternut squash (1, 2+lbs) into .75-inch cubes
3. Derib kale
4. Chop green onion (2, .75c)
5. Deseed pomegranate (1)
6. Mix dressing
   • olive oil (.25c)
   • apple cider vinegar (2tbsp)
   • Dijon mustard (1tbsp)
   • maple syrup (1tbsp)
   • ginger (1tbsp) grated
   • salt (.75tsp)
7. Set aside
   • goat cheese (4oz)
   • pepitas (.5c)
   • olive oil (1tsp)
   • salt (.25tsp)
   • cinnamon (.25tsp)

Cook

1. Oven to 425
   1. Oil/salt butternut squash
   2. Roast (35-50m) - toss after 20m
2. Toast pepitas medium heat (3-5m)
   1. 1tsp olive oil
   2. .25tsp salt
   3. .25tsp cinnamon
3. When rice done and warm, add
   1. kale (4oz)
   2. half green onion (.3c)
   3. dressing
4. Combine
   1. rice mixture
   2. butternut squash
   3. goat cheese (4oz)
   4. pomegranate (1)
   5. pepitas (.5c)
   6. green onion (.3c)

Notes

• Suggested Time: 80m
  • Prep: 30Xm
  • Cook: 50m
• Servings: 6-12

Citation

Inspired by: Cookie and Kate