Risoni Stuffing

Servings: 8 yield(s)
Ingredients
  • 1 box Explore Cuisine Organic Chickpea or Red Lentil Risoni
  • 8 cup hot vegetable broth
  • 1 1/2 cup diced butternut or acorn squash (1/2 inch dice)
  • 1 tbsp salted butter, melted
  • 2 tbsp pure maple syrup
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup boiling water
  • 1 tbsp olive oil
  • 1/4 cup onion, chopped
  • 3 garlic cloves minced
  • 4 oz mushrooms, stemmed and chopped
  • 1 1/2 tsp cinnamon
  • 1/4 cup toasted pecans or almonds, chopped
  • 1/4 cup minced parsley
  • Dressing
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pure maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp chili flakes
  • Salt and pepper
Instructions
  1. Prepare the penne according to package instructions.
  2. While the pasta is cooking, add the remaining ingredients to a skillet, stir together with a spatula, and heat on medium heat to warm until the pasta is done cooking.
  3. When the pasta is done, drain and add to the pan of sauce to combine and coat well.
  4. Pour into a serving bowl and top with avocado. Sprinkle some fresh cilantro on top and enjoy!