Walnut Cranberry Squash Rice

Ingredients

  • 1 small butternut squash (about 1 #), peeled, seeded, cubed
  • ½ small yellow onion, chopped
  • ½ tsp cumin
  • ½ tsp coriander powder
  • ½ cup fresh cilantro, chopped
  • 1 cup dried cranberries
  • 1 cup walnuts, crushed
  • Salt to taste

      Procedure

      Blend squash in a food processor until small and “rice-like".  Put into a bowl.  
      Add the rest and mix well.  
      Keeps well in a fridge for 2 days.

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