Roasted Pumpkin & Wild Rice

INGREDIENTS

• Whole sugar pumpkin
• Organic wild rice
• Oyster mushrooms, shiitake or maitake mushrooms in ghee or olive oil
• Hazelnuts
• Raisins or Currants

INSTRUCTIONS

1. Cut a whole sugar pumpkin in half, and scoop out the seeds.
2. Peel away the skin, and cut the pumpkin into chunks.
3. Roast pumpkin on a baking sheet with extra virgin olive oil in the oven on 375 degrees until it’s light brown and tender.
4. In the meantime, cook 2 cups of organic wild rice. Use 2 cups rice to 4 cups purified water.
5. Then, saute 1/2 cup chopped oyster mushrooms, shiitake, or maitake mushrooms in ghee or olive oil, with chopped fresh sage.
6. Next in a dry pan, gently toast chopped hazelnuts.
7. When the pumpkin and rice are done. Let the ingredients cool at room temperature.
8. In a big bowl, add all of the ingredients.
9. Then, add unsweetened raisins or currants.
10. Mix together, and eat.