Healthy, comforting, easy and fast breakfast made with healthy butternut squash, basmati rice, and herbs (astragalus and saffron) your family will love!
- 2 large Organic Butternut squashes or 3 small ones.
- 2 cups Basmati rice rinsed. You can use brown rice too.
- 1/4 cup Maple syrup (optional)
- 1 Tbsp Astragalus root ground
- 2 tsp Celtic sea salt
- a nice pinch of Saffron
- 4 cups Water
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peel the butternut squash and cut it into cubes. Lay on the bottom of the Pressure cooker. Or you can roast the squash with the skin on in the oven first, precook the rice, then mix it all together if it's easier.
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Rinse the rice and pour over the squash. add the rest of the ingredients.
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set your InstaPot for pressure cooking on low for 8 minutes if using wite Basmati rice and 22 minutes if Brown.
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Vent when done. Serve warm or cold. Enjoy!
This recipe is very versatile! you can use any sweet pumpkin or squash in it (except summer squash maybe). You can substitute the rice for quinoa or millet. I haven't tried it with buckwheat, but I don't see why not!
You can substitute astragalus or add to it, herbs like ashwagandha, nettle root, and medicinal mushrooms.
You can substitute your sweetener or omit it. You can serve it hot or cold and top it with anything you like - fresh or dried fruit and berries, nuts and seeds, granola, coconut shavings, and herbs.
It also freezes very well, so it can be a time saver.