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_Wild Rice with Pumpkin Seeds and Sweet Potato_

Preparation time is minimal on this…about 5 minutes but cooking time is not…about 40 minutes.
Preheat oven to 500 degrees

Wild rice:
1 cup wild rice
3 cups water
1 tablespoon spice mix
(Spanish, Moroccan, curry,… anything mix that is spicy)
1 tablespoon dried onion.

Place all the ingredients in an oiled heavy pot or oven safe pan.
Set aside

Sweet Potatoes:
2 whole sweet potatoes
1 cinnamon stick
¼ cup water

Place all the ingredients in an oiled heavy pot or oven safe pan.

Place both pots in the pre-heated oven and bake for 25 minutes. Turn the oven off and leave them both in the oven for another 15-20 minutes.

Toss each serving of wild rice with about ¼ cup of pumpkin seed after the steam stops rising from it.

Slice sweet potatoes

Garnish with crimini mushrooms and cilantro


_Pumpkin Seed  Pesto_
Pumpkin seed
Dried tomato soaked in olive oil and raw apple cider vinegar
Basil (I freeze then put them in food processor while frozen to mince easily)
Minced garlic
Peruvian olives (dried unsalted)
First grind up seed in food processor and remove. Then basil, remove. Then all the others, then add back the ones you removed and process them all together. Then add:
Olive oil from the soak
Raw apple cider vinegar from the soak, maybe a little extra also.