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Roasted Pumpkin & Wild Rice

April 5, 2018by Reena0
Roasted-Pumpkin-Wild-Rice.jpg

By Dr. Eric Grasser

 

INGREDIENTS

  • Whole sugar pumpkin
  • Organic wild rice
  • Oyster mushrooms, shiitake or maitake mushrooms in ghee or olive oil
  • Hazelnuts
  • Raisins or Currants

INSTRUCTIONS

  1. Cut a whole sugar pumpkin in half, and scoop out the seeds.
  2. Peel away the skin, and cut the pumpkin into chunks.
  3. Roast pumpkin on a baking sheet with extra virgin olive oil in the oven on 375 degrees until it’s light brown and tender.
  4. In the meantime, cook 2 cups of organic wild rice. Use 2 cups rice to 4 cups purified water.
  5. Then, saute 1/2 cup chopped oyster mushrooms, shiitake, or maitake mushrooms in ghee or olive oil, with chopped fresh sage.
  6. Next in a dry pan, gently toast chopped hazelnuts.
  7. When the pumpkin and rice are done. Let the ingredients cool at room temperature.
  8. In a big bowl, add all of the ingredients.
  9. Then, add unsweetened raisins or currants.
  10. Mix together, and eat.

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