Ingredients

• 1

  cup
  Organic Long Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  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
• ¹⁄₄

  cups
  galic
• ¹⁄₄

  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

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