Mushroom, Lentil, Wild Rice & Quinoa Pilaf with Roasted Squash
Ingredients
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic clove, minced
- 1 handful white mushrooms, sliced
- 1 splash of white wine (can substitute apple juice)
- 1/2 tsp fresh thyme, finely chopped
- 1 cup prairie blend sprouted crimson lentils, wild rice and quinoa blend by @floatingleaffoods
- 3 cups vegetable broth
- a pinch of salt & pepper
- 1 cup roasted acorn squash, cubed
Preparation
Start by heating the olive oil in a medium sized pot over medium heat
Add onions, mushroom and let sweat for about 5 minutes
Add in garlic, thyme and cook for an additional minute
Turn heat to medium low and let cook for an additional 5 minutes letting onions and mushrooms start to brown and caramelize
Once browned, turn heat up to medium-high and add a splash of white wine …(and serve yourself one?)… add rice blend and let cook for one minute or until wine has mostly evaporated
Add vegetable broth, salt & pepper
Bring to a light boil for 5 minutes
Reduce heat to medium and let cook for about 20 minutes
Turn heat off and let sit for 5 minutes before fluffing with a fork and top with roasted acorn squash
To roast acorn squash; simply wash squash, cut lengthwise and then into quarters
Scoop out seeds with a spoon, rub the squash with a little olive oil and sprinkle a pinch of salt & pepper
Roast in a preheated oven at 375 degrees f for 40-50 minutes
Once cooled enough to handle, trim off skin (although you can eat it) and cut into cubes