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About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Beautiful Briny Sea Rosemary Sea Salt

    Beautiful Briny Sea Rosemary Sea Salt

  • Wild Rice Blend

    Wild Rice Blend

  • Sage

    Sage

  • Winter Squash

    Winter Squash

  • Apple

    Apple

  • Turbinado Sugar

    Turbinado Sugar

  • Salad Greens

    Salad Greens

  • Balsamic Vinegar

    Balsamic Vinegar

  • Cashews

    Cashews

METHOD

1
• Heat oven to 375° F • Place a medium saucepan over medium-high heat. Add 1 1/2 cups water, bouillon cube and 1/4 teaspoon rosemary salt. This is your rice cooking water.
2
MISE EN PLACE • Pick and chop sage leaves. Add stems to rice water. •Trim and halve squash lengthwise. Discard seeds. Cut crosswise into 1/2-inch slices. • Quarter and core apple. Halve each quarter lengthwise.
3
• When water boils, stir in rice and sage stems. • Reduce heat. Cover and simmer until rice is tender water is absorbed, about 40 minutes. Discard stems.
4
•After rice has simmered 20 minutes, pile squash and apples on a baking pan. Toss with 2 teaspoons olive oil, sugar and 1/4 teaspoon rosemary salt. Spread in a single layer. • Roast until tender and browned in spots, about 20 minutes. Season to taste with rosemary salt and pepper.
5
• Divide rice and greens between 2 dinner plates. Top with squash and apple. • Drizzle with balsamic vinegar. Sprinkle with cashews and sage, and enjoy!