Butternut Squash Wild Rice Stew
“How to make Shrimp Aguachile Verde, one of Mexico's most delicious seafood dishes. This no-cook appetizer takes raw shrimp and marinates them in a spicy mixture of serrano peppers, lime juice, and cucumber. Serve with tostadas for a refreshing summertime recipe.”
Ingredients
shrimp: 1/2 lb (10-15 cnt.)
olive or avocado oil: 2 tablespoons
leeks: 2 medium, halved and thinly sliced (white and light green parts only)
carrots: 2 large, peeled and finely chopped
celery: 2, finely chopped
garlic: 4 cloves, minced
kale: 3 cups, chopped
oregano: 1 teaspoon, dried
thyme: 1 teaspoon, dried
salt & pepper: 1/2 teaspoon
vegetable broth: 6 cups
butternut squash: 2 pounds, peeled and cut into 1-inch cubes (yields about 3 cups)
wild rice: 1 cup, rinsed
raw cashews: 1 cup, soaked
cornstarch or arrowroot: 1/2 tablespoon
chickpeas: 1, 15-ounce can, drained and rinsed
Notes
To soak cashews, bring a pot with 2 cups water to a boil. Remove from heat, add the cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.
Instructions
In a large pot, warm 1 tablespoon oil over medium heat. Add the leek, carrots, celery and garlic then cook for about 5 minutes. Next add the kale, oregano, thyme, salt & pepper and cook for an addition 3 minutes.
To the pot, add wild rice. Pour in the vegetable broth and bring to a boil. Reduce to a simmer, partially cover and cook for 10 minutes. Add the squash and continue to cook for another 20-25 minutes, until squash is soft and rice is fully cooked. The time may vary depending on the rice that you use.
To a high speed blender or NutriBullet, add the soaked and rinsed cashews, 1 cup of water and 1/2 tablespoon starch. Blend until smooth.
Lastly, add the chickpeas and pour in the cashew milk. Cook until heated through, about 5 minutes. Serve warm and enjoy!
Recipe was originally posted on Making Thyme for Health