Pecan Raisin Squash Rice
This is an adapted version of Ani Phyo’s recipe… On the original she uses cilantro (which I can’t find here in Brazil) and half a yellow onion.. I used what I had at home and it turned out pretty good! If anybody has any ideas to improve it, please let me know!
1½ cup pecans, crushed
1 small butternut squash, peeled, seeded, and grated (or processed into small pieces in the food processor)
1 tablespoon coriander powder
1 cup raisins
sprinkle sea salt
1 tablespoon cumin seeds
In a mixing bowl, combine all the ingredients, mix well, and serve!
Keeps for 2 days in the fridge.