I’m a big fan of meals in a bowl and you really can’t go wrong with this dish adapted from Choosing Raw. It’s delicious, simple to prepare and the kids love it. Grown from a single seed, Madagascar Pink Rice amazed with its abundant growth and satisfying, subtly sweet flavor. Elusively aromatic of cinnamon, cloves and nutmeg, this soft supple rice is also nutritionally dense, milled to retain most of the wholesome bran layer. In the Lake Alaotra region, where this rice is produced, locals claim that eating this rice has improved their health. The pink color adds beauty to this dish but any variety can be used. Serve with a hearty salad for a wonderful, savory and sweet dinner!
- 1 butternut squash, cut into small cubes
- 1 small onion, diced
- 1 small apple, diced
- 1 Tbsp coconut oil
- Sea salt and pepper
- 1 cup Madagascar pink rice
- 2 cups filtered water
- 2 Tbsp extra virgin olive oil
- 2 tsps tamari or Bragg’s liquid aminos
- 1 tsp maple syrup
- 2 tsps powdered ginger
- 1 Tbsp sesame oil
- 1 Tbsp apple cider vinegar
- 1 heaping cup green peas
- Heat oven to 375°F. Toss the squash, onion, and apples with coconut oil and salt and pepper to taste. Line a baking sheet and place the mixture on top. Roast for 40 minutes, or until caramelized.
- Cook the rice according to your preferred method.
- Whisk together the olive oil, tamari, maple syrup, rice vinegar, ginger, and apple cider vinegar and set aside.
- As soon as the rice is ready, toss in the roasted yumminess and the peas. Add about 1/4 cup of the dressing mixture, Feel free to use more or less according to taste.