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Wild rice and butternut squash salad

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1 cup wild rice
3 cups water
1 medium sized butternut squash
1 handful dried cranberries
½ cup white wine vinegar
1 cup virgin olive oil
1 T thyme

Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice. Cut squash in half and roast in the oven on a sheet pan. When squash is cool, cube. Make a dressing in the blender with cranberries, vinegar, oil and thyme, Dress the rice and squash, stir and serve.


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Oakland, CA
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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