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Kabocha Squash, Coconut, and Wild Rice Stew

Author: Marisa McClellan
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Ingredients

  • 1 tablespoon coconut oil
  • 1/2 large onion sliced into thin half moons
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 cup wild rice
  • 1/2 cup red lentils
  • 4 cups water
  • 1 can coconut milk
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 pounds cubed kabocha squash or any other winter squash (about 4 cups)
  • 8 cups chopped mixed greens a combination of kale, spinach, chard, mustard, or anything else you have that needs to be used

Instructions

  • Heat the coconut oil in a chef's pan (or a similarly sized soup pot) over medium-high heat. Add the onion slivers and cook until they soften and brown, about ten minutes.
  • Add the ginger, cumin, coriander, and salt and stir them into the onions. Cook for less than a minute, just to toast the spices a bit.
  • Add the wild rice, red lentils, and water and stir. Bring to a simmer, reduce the heat to medium low, cover the pan and cook for 45 minutes.
  • Once the rice is tender and the lentils have mostly dissolved, add the coconut milk, honey, rice wine vinegar and cubed squash.
  • Cook for about ten minutes, until the squash is mostly tender.
  • Heap the greens into the pan and cover. Cook for 2 to 3 minutes, until the greens are wilted enough to tuck into the stew. Add a splash of water if it seems too thick.
  • Cook until the greens are tender. Once the greens are tender and the squash is soft, the stew is ready to eat!