December

December

Recipe courtesy of Chef Ann Cooper, Director of Nutrition Services, Boulder Valley School District, Boulder, CO

InHarvest Products Used

Ingredients:

Recipe courtesy of Chef Ann Cooper, Director of Nutrition Services, Boulder Valley School District, Boulder, CO

Yield: 8 half-cup servings

  • 6 oz. InHarvest Ruby Wild Blend™
  • 1½ c. water
  • 4 oz. feta cheese, crumbled (about ½ c.)
  • 2 T. fresh lemon juice
  • ¼ c. sunflower oil
  • ½ t. kosher salt
  • ¼ t. black pepper
  • 3 c. butternut squash
  • 1 T. fresh parsley

Directions:

  1. Bring water to a boil, add InHarvest Ruby Wild Blend, simmer covered for 30 minutes or until water is absorbed. Lay out on a sheet pan and cool under refrigeration.
  2. Peel and seed the butternut squash, then cut it into ½-inch dice.
  3. Roast in a 375ºF oven on a sheet pan until browned and tender.
  4. Remove from oven and cool.
  5. Mix together rice, squash, feta, parsley, salt and pepper. 
  6. Blend together lemon juice and oil.
  7. Combine all ingredients.
  8. Hold refrigerated until ready to use.

Chef’s note: Serve on salad bar as a gluten-free salad option.