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The union of black rice and butternut squash is a beautiful balance of sweet and savory, of colors and textures, of nature's bounty. This medley is not only a delicious and filling dish, but also a reminder of the ancient wisdom that has been passed down from generation to generation. Black rice has a rich history in Eastern medicine, with its many health benefits promoting a sattvic lifestyle. The combination of black rice and butternut squash creates a nourishing, filling, and satisfying dish. Let this medley of flavors, colors, and textures be a reminder of the healing power of nature and its connection to our inner peace and serenity. Enjoy.
Equipment
Oven
Strainer
pot
Ingredients
- • Butternut squash, peeled and cubed into 1/2-inch (1 cm) pieces
- • 1 teaspoon of salt
- • A pinch of black pepper
- • Light drizzle of olive oil
- • Black rice, rinsed
- • 3 cups of water
Instructions
- Peel and cube the butternut squash into 1/2-inch (1 cm) pieces.
- Place the butternut squash cubes in an oven-safe dish and sprinkle with a pinch of salt and black pepper and a light drizzle of olive oil.
- Roast in preheated oven for 25 minutes until squash cubes are tender and lightly browned.
- Meanwhile, rinse the black rice in a strainer until the water runs clear.
- In a medium-sized pot, bring 3 cups of water, 1 teaspoon of salt, and the black rice to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, or until all the water has been absorbed.
- Once the rice is finished cooking, fluff with a fork and stir in the roasted butternut squash.
- Serve warm and enjoy the medley of flavors, textures, and colors.
- Reflect on the nourishing power of the black rice and butternut squash
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
