Ani Phyo's Raw Walnut Cranberry Squash "Rice" (Variation)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 small butternut squash, about 1 lb, peeled seeded, cut into 2 inch cubes1/4 c yellow onion, chopped1 tsp cumin powder1 tsp coriander powder1 tsp dried parsley.5 cup dried cranberries1 cup walnuts, crushed1/2 tsp salt
One handful at a time, put the squash in a food processor and process till you have small bits that basically look like rice.
Put squash bits in large mixing bowl. Add the rest of the ingredients and mix.
Makes 6, 1/2 cup servings
Will keep for 2 days in the fridge.
This dish is absolutely delicious. Great by itself, or drop a tablespoon or two into a collard green leaf or cabbage leaf and roll it up.
Number of Servings: 6
Recipe submitted by SparkPeople user BUFFCORN.
Put squash bits in large mixing bowl. Add the rest of the ingredients and mix.
Makes 6, 1/2 cup servings
Will keep for 2 days in the fridge.
This dish is absolutely delicious. Great by itself, or drop a tablespoon or two into a collard green leaf or cabbage leaf and roll it up.
Number of Servings: 6
Recipe submitted by SparkPeople user BUFFCORN.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 198.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.3 g
- Protein: 3.9 g
Member Reviews
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EGANZER
This was awesome! I substituted raisins in place of cranberries, but I loved this dish. I sometimes have a hard time stomaching raw butternut squash but it doesnt have that strong overpowering taste it normally does. It tastes like a raisin nut pilaf. Definately going to make again, THANKS! - 11/10/11