Butternut squash rice salad
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Ingredients
Butternut squash, long grain rice,
wild rice, pumpkin seeds, sage, lemon, butter. |
2) Mix the rice together and boil for 20 minutes.
3) Squeeze lemon juice into a little melted butter and finely diced sage leaves. Strain the rice and stir through the dressing and butternut squash. Spinkle with pumpkin seeds and serve hot or cold.