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Moroccan Butternut Squash + Wild Rice with Garbanzos
EGGPLANT AND OLIVE22Ingredients
105Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup wild rice (uncooked)
- 2 lb. butternut squash (1 1/2-, peeled, deseeded and diced into 1/2-inch cubes)
- 1 onion (large, diced)
- 1/4 cup raisins
- 1/4 cup dried apricots (chopped)
- 1/4 cup toasted hazelnuts (chopped)
- 2/3 cup parsley (minced)
- 2 cups garbanzo beans (cooked)
- 4 cups kale (chopped, or other winter greens)
- 1 tsp. sea salt (or to taste, divided)
- 2 Tbsp. coconut (or good quality canola oil)
- 2 Tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. black pepper
- 3/4 tsp. cumin
- 3/4 tsp. cinnamon
- 1/2 tsp. turmeric
- 1/4 tsp. cardamom
- 1/4 tsp. coriander
- 1/16 tsp. clove
- 1/8 tsp. nutmeg
- water (splash of, as needed)
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