Cooking Instructions
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Step 1
On the saucepan over medium heat, add
Olive Oil (1 Tbsp)
. Once hot, add half of the
Garlic (2 cloves)
and
Yellow Onion (1/2)
. Saute until lightly brown.
Step 2
Add
Wild Rice (1 1/2 cups)
and
Ground Coriander (1 tsp)
. Stir to combine.
Step 3
Add
Vegetable Broth (2 1/2 cups)
and cook according to the direction on the package.
Step 4
In a nonstick shallow pan over medium-high heat, add
Olive Oil (1 Tbsp)
. Once hot, add remaining
Garlic (2 cloves)
and
Yellow Onion (1/2)
. Cook for about 2 minutes.
Step 5
Add
Butternut Squash (2 cups)
and fry for about 5 minutes.
Step 6
Add
Brown Mushrooms (2 3/4 cups)
, cook for about 4 more minutes or until the mushrooms are tender. Add more olive oil if needed.
Step 7
Add cooked rice,
Italian Seasoning (1/2 Tbsp)
,
Ground Cumin (1/2 tsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Stir to combine.
Step 8
Turn off the heat. Sprinkle with
Fresh Sage (1 Tbsp)
and
Dried Cranberries (1/4 cup)
. Stir to combine.
Step 9
Serve in a bowl and optionally garnish with
Fresh Parsley (1 Tbsp)
.
