CINNAMON COCONUT BLACK RICE WITH BUTTERNUT SQUASH
Our healthy holiday recipes are meant to be shared! Dr. Hehmeyer’s recipe is the perfect side dish at any holiday table. Savory, warming butternut squash paired with antioxidant-filled, fiber-rich black rice is sure to be your new favorite!
1 cup black rice*
2 cups vegetable broth
1/2 cup cubed butternut squash
1/4 cup unsweetened coconut flakes
1 teaspoon cinnamon (Dr. Hehmeyer uses Vietnamese cinnamon from Whole Foods)
Bring black rice and veggie broth to a boil in a pot. Reduce to simmer.
After 3 minutes, add butternut squash and continue to simmer until squash is fork tender, approximately 8-10 minutes. Remove from heat and stir in cinnamon and coconut.
*Rinse and soak black rice for 2 hours (or overnight) prior to cooking. This cuts down the cooking time, which is ideal for this recipe. If you do not have time to soak the rice, rinse rice and let simmer in broth for 40-50 minutes, then add squash and cook until squash is fork tender.
On behalf of Aligned Modern Health, Have Happy & Healthy Thanksgiving! If you’re interested in giving yourself the gift of better health this season, we encourage you to learn more about our Functional Nutrition Program!
Dr. Jessica Hehmeyer