Wild rice bowls with spiced squash, mush­rooms and cur­ried yo­gurt

Canadian Running - - FOOD -


K cup wild rice 3 tbsp olive oil N tsp ground black pep­per N tsp ground cin­na­mon 1 acorn squash (about 1.5–2 lbs), halved length­wise, seeded and cut cross-wise into K" strips 8 oz mush­rooms, sliced 1 small red onion, sliced K" think K plain Greek yo­gurt 1 K tsp le­mon juice N tsp curry pow­der 2 cups greens (arugula, baby kale, spinach etc.)


1. Pre­heat oven to 400 F. 2. Pre­pare rice as di­rected by the pack­age. 3. While the rice is sim­mer­ing, whisk the oil, pep­per and cin­na­mon to­gether in a bowl. Com­bine squash, mush­rooms and onions to­gether and toss in the oil mix­ture. Once evenly coated, spread onto a bak­ing sheet and place in the oven to roast un­til lightly browned and ten­der – about 30 min. 4. Mix yo­gurt, curry and le­mon juice to­gether in a sep­a­rate bowl. 5. Once the veg­eta­bles are roasted, and the rice is ten­der, di­vide the yo­gurt mix­ture be­tween two bowls, then top with rice, veg­eta­bles and greens. 6. Top with a splash of le­mon juice or cilantro if de­sired.

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