Black Rice w/ Harissa Roasted Butternut Squash
1 cup black or wild rice
2 cups chicken broth
4 cups cubed Butternut Squash (I used two bags of pre cut from HEB)
2 tbsp olive oil
2 tsp Harissa paste
1 clove garlic, pressed
salt and pepper to taste
1. Combine rice and chicken (you can substitute with water or vegetable broth) in the bowl of a rice cooker. Turn on rice cooker using the whole grain setting.
2. Preheat oven to 400 degrees.
3. In a small bowl, mix butternut squash with Harissa paste, olive oil and salt and pepper. Lay cubed squash in an even layer on a baking sheet and bake for 15 minutes.
3. Assemble bowl by adding a scoop of the cooked rice and top with cooked squash. Serve with peanut sauce (see below), roasted pumpkin seeds and crumbled goat cheese. Enjoy!
*I added last night's leftover chicken kabobs to our bowls and it was really yummy!
*This makes a large batch which you can use again for satay, bahn mi or more bowl creations. Sauce will stay fresh in an airtight container for one week or in the freezer for one month.
One 13.5-ounce can of full-fat, unsweetened coconut milk
¼ cup of Thai red curry paste
¾ cup unsweetened (natural) creamy peanut butter
½ tablespoon salt
1/3cup agave syrup
2 tablespoons of apple cider vinegar or white vinegar
½ cup water
1. Put everything into a medium heavy-bottomed pot and bring to a gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).