Cook Time: 25 minutes
Servings: 5
Here’s a dish that has a little bit of everything. The blend of vegetables over wild rice tossed in a ginger dressing will have the whole table saying wow.
Ingredients
| 8 oz. wild rice, prepared according to directions on package and cooled | 1 red kuri squash (or equivalent of other orange-fleshed winter squash) cut into 1” cubes | 1 red onion sliced thinly |
| 1 1/2 tablespoons cider vinegar | 1 tablespoon apple juice | 1 scoop Boku |
| 2 teaspoons grated fresh ginger | ½ teaspoon 5 spice powder | 2 teaspoons honey |
| 3 tablespoons olive oil | 1 tablespoon apple juice | Sea salt to taste |
Instructions
Preheat oven to 400. Toss the squash and onions together in a bowl with a light drizzle of olive oil and a sprinkle of sea salt. Turn onto baking sheet and roast 30 minutes or until tender, stirring halfway through. Remove from oven and allow to cool while you prepare the dressing.
In a small bowl, whisk together the vinegar, apple juice, Boku, ginger, 5 spice powder, and honey. Let rest a few minutes. Whisk in olive oil. Check for salt.
Toss the rice, squash and onions together with the ginger dressing.Check for seasoning. Fold in the cashews.
