Thanksgiving has come and gone, but this nutrient packed side is perfect for any meal! Use this with a side of other veggies and your meal is good to go. It saves well in the fridge and is a perfect leftover!
- 1 cup quinoa or whole grain wild rice or millet (Can be a mixture)
- 2 cups water
- 3/4 cup celeriac (celery root), diced
- 3/4 cup butternut squash, diced (for all blood types) Or
- 3/4 cup sweet potato, diced (for types O, B, &AB)
- 1 medium leek or onion, chopped
- 1 tsp. ground sage
- 1 tsp. ground thyme
- 3/4 tsp. Celtic or Himalayan sea salt
- 1/2 tsp. cayenne pepper
- 1/4 cup fresh parsley, chopped
- 1 Tbsp. Dr. Bo’s Olive Oil (extra virgin)
Rinse quinoa, rice or millet and pour in a sauce pan with 2 cups of water, and bring to a boil. Avoid stirring and let boil until the grain absorbs all the remaining water, about 10-15 minutes. [For a perfect grain, after all the water is absorbed, turn the heat off and let grains sit in the pan with the cover on for at least 10 more minutes. The grain will absorb any remaining water left in the pan and stay moist and fluffy!] Set aside in a large mixing bowl.
Melt about a tablespoon of oil in a pan. Chop the garlic, leek or onions, butternut squash or sweet potato and celeriac, and add it to the oil. Cook on medium, stirring frequently, until veggies are fork tender- about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.
Add the veggies to the grain in a large mixing bowl and stir to combine. Pour in the chopped parsley and olive oil and toss until everything is evenly distributed.
Can make a day or so ahead of time and refrigerate until ready to serve. Saves well in fridge for about a week and makes great leftovers for lunch.
Photo from: http://wisconsinfromscratch.com/journal/2013/10/22/102213-wild-rice-pilaf-with-roasted-butternut-squash