• 2 cups cooked brown rice
• 1 tbsp sesame oil
• 1 medium red onion, coarsely chopped
• 6 cloves garlic, smashed
• 3 carrots, washed and chopped diagonally
• 3 stalks celery chopped diagonally
• 2 medium sweet potatoes, peeled and cubed (1/2 inch)
• 4 green onions, coarsely chopped
• 2 cups cooked black beans
• low sodium vegetable broth
• low sodium soy sauce (to taste)
• sesame seeds
• ground black pepper (to taste)
Heat sesame oil in wok over medium-high heat. Add onion and garlic and saute for 5 minutes or until vegetables are tender. Add cooked brown rice, carrots, celery, soy sauce and sweet potato; cover and reduce heat to medium. Add vegetable broth as needed to prevent sticking and cook until sweet potatoes are tender.
Remove from heat, add green onion, sesame seeds, black beans and black pepper.
Now that fall is upon us it’s time to start cooking with some of nature’s beautiful colored bounty! Squash is so versatile, beautiful and full of fiber and yummy goodness! I like to use small acorn squash for this recipe but any variety should do well, kuri, kabocha or even spaghetti squash. Experiment and have fun with this simple recipe! You can substitute chicken, turkey or tofu for the shrimp or can simply omit for a vegetarian dish.
- 1 cup organic whole grain brown rice
- 2/3 lb large raw peeled, deveined shrimp, cut into small pieces
- 4 small organic acorn squash (about 1 lb or slightly over), cut lengthwise and seeded
- 4 oz. organic baby spinach, roughly chopped
- organic Celtic sea salt
- Fresh ground organic black pepper
- 2 tsp organic dried thyme
- 1/4 cup organic whole-wheat panko breadcrumbs
- 1 1/2 tsp extra virgin olive oil
Preheat oven to 375°F Coat a large baking dish with olive oil cooking spray. Coat insides of squash with salt and pepper to taste. Place squash upside down on baking sheet and bake for 30 – 35 minutes or until easily pierced with a fork. Remove squash from the oven but leave on for further baking.
While squash is baking cook rice in rice steamer – about 60 minutes. Stir in shrimp when there is about 4 -5 minutes left for rice to cook. Cook until shrimp are pink. Leave rice and shrimp covered.
In a large bowl, mix rice and shrimp mixture, baby spinach, thyme, salt and pepper to taste, stir well. Spoon mixture into squash halves. In a small bowl mix breadcrumbs with olive oil, stir until breadcrumbs are moist. Sprinkle breadcrumbs over squash.
Place filled squash back on the baking sheet and bake until breadcrumbs are browned, about 15 – 20 minutes.