![]() ![]() Spoon some of the wild rice mixture into each squash, then place the squash back into the oven and bake for 10-15 minutes. Once the squash has finished roasting, remove it from the oven then wait a few minutes before using a spatula to carefully flip it over. Remove them, then add the shallot, celery and mushrooms and sauté for 5-7 minutes until soft, then add in the chopped walnuts and garlic cloves and sauté for 2 minutes.Īdd all of these ingredients, along with the cooked rice and chickpeas, to a large bowl and stir to combine. While the squash is roasting, toast the pumpkin seeds in a skillet. Roast the squash for 30-35 minutes until it's easy to pierce with a fork and slightly golden brown. Brush the squash with olive oil, then place it cut-side down on a parchment-lined baking sheet. Then, use a spoon to scrape out the seeds and discard them or save for another use. Start by slicing the squash in half vertically. You'll want to follow the instructions on the packaging, but essentially you'll add the wild rice and water to a saucepan, bring it to a boil, then cover and simmer it until the water is absorbed and the rice is fluffy. Béchamel is essentially vegan butter, flour and your favorite plant-based milk whisked to create a creamy sauce.
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