In partnership with naturalvitalityliving.com
With organic chia seeds, organic red palm oil and herbs, gluten-free kasha and vegetables are transformed into a colorful side dish that is fabulous stuffed into winter squash. Another gluten-free holiday dish you may want to try this season is Leslie's Gluten-Free Pie Crust.
What You Need
3–6 baked winter squash (such as acorn or carnival)
2 Tbsp Nutiva Organic Milled Chia Seeds
2⅓ c water
1 c kasha
½ tsp sea salt
2 Tbsp Nutiva Organic Red Palm Oil
2 c fresh shiitake mushrooms, stems removed and caps sliced
1 c leeks or onions, coarsely chopped
1 c celery, sliced
1 c red bell pepper, coarsely chopped
1 Tbsp fresh thyme leaves or 1½ tsp dried
2 tsp fresh sage, coarsely chopped, or 1 tsp dried
¼ c hemp seeds
Place the milled chia seeds in a small bowl with ⅓ cup water; set aside, and boil 2 cups water in a tea kettle.
Heat and melt the red palm oil in a 9-inch heavy skillet. Add mushrooms, leeks, celery, red bell peppers, kasha, chia mixture and sea salt; sauté, mixing occasionally, for 5 minutes or until the ingredients are fragrant and well mixed. Turn off the heat.
Add the boiling water and bring the ingredients to a boil over high heat. Reduce the heat to medium low and simmer, covered, for 10 minutes or until the water is absorbed. Add and stir in the thyme and sage. Taste and adjust the seasonings, if desired.
Let cool briefly and serve stuffed into baked winter squashes, such as acorn or carnival, garnished with hemp seeds.