Vegetarian Biryani (Indian Rice) Stuffed Winter Squash

Ingredients

• 1 tablespoon butter oil
• 1/2 large yellow onion medium to, diced
• 2 whole carrots about 1/2 cup chopped
• cauliflower cut into smaller than bite-size pieces, 1 cup after prepping
• 5 large kale leaves
• 3 mustard greens
• 1 cup cooked chickpeas this is flexible, go ahead and use a full 16 oz can if you wish!
• 2 cloves garlic minced
• 1/2 teaspoon Garam Masala don’t skip this!
• 1 teaspoon fresh grated ginger
• salt
• pepper
• 1 tablespoon butter oil
• 1 cup basmati rice . We personally prefer the added nutritional value of brown basmati rice over white.
• 2 cups vegetable broth low-sodium or full sodium, your choice
• 1 clove garlic minced
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon Garam Masala
• 1 cinnamon stick sub with ½ tsp ground cinnamon
• 1/2 teaspoon turmeric powder sub with ½ Tbsp fresh grated turmeric if you happen to have some
• 2 bay leaves
• 1/2 teaspoon chili powder if you prefer your biryani with some heat, we skip this, optional
• 1/4 cup dried cranberries sub with golden raisins or dried cherries
• 1/4 cup chopped nuts roughly, such as cashews, almonds or walnuts, sub with shelled pumpkin seeds if you have a nut allergy.
• 8 ounces crumbled feta cheese not traditional to biryani, but delicious!
• fresh cilantro chopped as a topping at the time of serving
• plain yogurt also for topping at the time of serving
• 2 winter squash hard, choice, with a good size "bowl" such as Acorn squash, Delicata, Kabocha, or sugar pie pumpkins
• cooked vegetables
• 1 tablespoon butter oil
• 1 large yellow onion medium to, diced
• 2 whole carrots about 1/2 cup chopped
• 1 cup cauliflower florets cut into smaller than bite-size pieces
• 5 leaves large kale leaves or a small bunch de-stemmed and chopped. About 1/2 to 2/3 packed cup after prepping.
• 1 cup cooked chickpeas up to a full 15-16 ounce can
• 2 cloves garlic peeled and minced
• 1/2 teaspoon Garam Masala
• 1 teaspoon fresh grated ginger
• salt
• pepper
• 1 cup basmati rice brown or white
• 2 cups vegetable broth regular or low sodium – salt the veggies less if using full-sodium
• 1 tablespoon butter oil
• 1 clove garlic peeled and minced
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon turmeric powder 1/2 Tbsp if using fresh grated turmeric
• 1/2 teaspoon Garam Masala
• 2 bay leaves
• 1 cinnamon stick sub with 1/2 tsp powder
• 1/2 teaspoon chili powder if you prefer your biryani with some heat, optional, we skip this
• 1/4 cup dried fruit cranberries, cherries or golden raisins
• 1/4 cup chopped nuts roughly, cashews, almonds or walnuts – sub with pumpkin seeds for those with tree nut allergies
• 5 ounces crumbled feta cheese not traditional to biryani, but delicious!
• chopped fresh cilantro to sprinkle on top at the time of serving
• plain yogurt add a dollop at the time of serving

Nutrition

• Calories : 1160 calories
• Carbohydrate : 157 grams
• Cholesterol : 125 milligrams
• Fat : 46 grams
• Fiber : 16 grams
• Protein : 37 grams
• SaturatedFat : 24 grams
• Sodium : 2750 milligrams
• Sugar : 32 grams