Ingredients

  • 1
    cup
  • 1 34
    cups
    vegetable broth, low sodium
  • 4
    cups
    sourdough bread, cubed
  • 2
    cups
    Granny Smith apples, diced
  • 2
    cups
    red kuri squash, diced or pumpkin, diced
  • 12
    oz
    chorizo sausage, sliced or hot Italian sausage
  • 1
    cups
    white onion, diced
  • 1
    cups
    pumpkin seeds, raw
  • 14
    cups
    galic
  • 14
    cups
    cranberries, sweetened, dried
  • 2
    tbsp
    extra virgin olive oil, 1 Tbsp. reserved
  • 1
    tbsp
    oregano, fresh, chopped
  • 2
    tsp
    thyme, fresh, chopped
  • 2
    tsp
    sage, fresh, chopped
  • 1
    tsp
    black pepper
  • Sea salt to taste

Nutrition Facts

Serving Size: 1 Cup
Serves: 10
Amount Per Serving
Calories: 520
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 30mg 10%
Sodium: 1190mg 52%
Total Carbohydrate: 54g 20%
Dietary Fiber: 3g 11%
Sugars: 11g 22%
Protein: 19g 38%

Instructions

  1. In a medium saucepan, bring broth and rice to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a simmer and cook for 45 minutes. Remove from heat, keeping the lid on, and steam for 10 minutes. Set aside.
  2. Set oven to 400°F. Add bread to one baking sheet and squash to another baking sheet. Drizzle with reserved olive oil, add sea salt to taste, and bake for 30 minutes. Remove from oven and add to a large bowl.
  3. In a medium sauté pan, add olive oil and chorizo. Sauté for 5 minutes. Add onions and garlic. Sauté for another 5 minutes. Add to bread mixture.
  4. Add cooked rice, apples, pumpkin seeds, cranberries, olive oil, oregano, thyme, sage, black pepper, and sea salt to the bread mixture. Fold to incorporate thoroughly. Add to a greased 9” x 13” baking dish and bake at 400°F for 25-30 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy

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