
I used a mixed rice medley for these, but a wild rice would work too. I liked the different textures of the rice medley. You can also use water to cook the rice instead of the broth, but the broth gives it a much better taste. If you want to roast the squash/apples/shallots with a drizzle of oil you can, however, I did not and it turned out great. I originally was going to add two “flax eggs” to this recipe but once I mixed everything together I found the mixture was a perfect consistency and did not need any other binders. However, if yours is too dry feel free to add 1-2 “flax eggs.” For each, you mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and set aside for 10 minutes until it becomes jelly-like.