This is comfort food vegan style! For the rice, I used a blend of brown and wild rice. Any rice that has some body and is a bit chewy is preferable. For the winter squash, use butternut or buttercup or any similar squash. When I made this, I tossed a few whole, peeled shallots in with the squash to roast. The flavor infused the squash and my husband enjoyed eating them. For the greens, spinach or Swiss Chard are good. If you can tolerate kale, it is excellent. For the fresh herbs, I used a combination of parsley and cilantro. With this recipe, I’m assuming you know how to cook rice, saute greens, and roast some squash. Have them all warm when ready to combine.
1 1/2 cups warm cooked rice
3 cups or so cubed, roasted squash, still warm
2 cups small spinach or torn up chard, sauteed
1/2 cup chopped scallion greens
1/2 cup toasted walnut pieces
1/2 cup minced fresh herbs
juice of 1 lemon
1 teaspoon lemon-fennel-chili salt
Combine the warm rice, squash and greens with the scallions, walnuts and herbs. Add the juice of a lemon, the flavored salt, and about a quarter cup or so of olive oil. Stir to combine and taste for seasoning.