Ingredients
1 1/2 Tbsp. avocado oil, divided (or whatever kid of oil you prefer)
3/4 lb. butternut squash, cubed into 1 cm cubes
8 oz. mushrooms, quartered
1 small onion, diced
1 tsp. minced garlic
1 cup sprouted short grain brown rice
1/2 cup dry white wine (sauvignon blanc works great)
6 cups broth (either chicken or vegetable)
5 oz. fresh baby spinach
2 Tbsp. freshly chopped sage
1/8 tsp. nutmeg
1/4 cup grated parmesan
1/4 cup toasted walnuts, crushed
salt and pepper to taste
Instructions
Preheat oven to 425° F (218° C).
Rub butternut squash with 1/2 T oil and sprinkle with salt and pepper on a large baking sheet. Place in oven and roast for about 10 minutes.
After squash have baked for 10 minutes, add mushrooms to same pan as squash (or a separate pan if there isn't room), rub with 1/2 T oil and place pan back in oven for about 15 minutes until squash and mushrooms are fully cooked.
Heat 1/2 Tbsp. oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes to soften. Add garlic and cook for another minute.
Add rice to pan with onion and garlic and stir for 2-3 minutes. Add white wine to rice and stir until mostly absorbed.
Ladle 1/2 cup broth into pan with rice and stir until mostly absorbed. Continue adding broth half a cup at a time, stirring continuously. Repeat adding more broth every few minutes when rice has absorbed most of liquid (takes 20-30 minutes total).
Add spinach and sage to rice and stir 1 minute until spinach is wilted.
Remove from heat and add mushrooms, butternut squash, toasted walnuts, nutmeg, and parmesan. Season with salt and pepper and serve immediately.
Recipe from feastingnotfasting