Made this in an attempt to emulate a dish I got a few weeks ago in Cambridge--turned out fabulously!
Preheat oven to 400 degr.
Peel 1/2 butternut squash and cut into ~3/4" cubes.
Toss squash with ~2T evoo, 1/2t black pepper, salt in an edged pan.
Roast for ~30 minutes or until soft.
Meanwhile, saute 1 chopt onion in 1T evoo.
When onions have started to become clear, add 2 cloves minced garlic.
Add 2T red wine vinegar once the onions are pretty well cooked.
Add 1c brown rice and ~2c stock (as the rice cooks, ~35 min, continue adding stock until you've added ~4c total.)
Cook rice in stock uncovered for ~25 min. Add chopped greens (I used chard) and season with a pinch of saffron, ~1/2t white pepper, ~1t chopt rosemary.
When the rice has finished cooking, stir in the butternut squash and 1c shredded parmesean cheese.
**update--just made this without parmesean cheese and it turned out beautifully! I topped it with a fried egg instead which made it into more of a meal.
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3 comments:
I used roasted sunflower seeds along with the cheese topping when I made it over T'giving weekend. The recipe called for hazelnuts, I think.
Idea: Reeves was lamenting our exclusion of deviled eggs tonight. I wonder if you could make a good deviled egg with hummus?
You could use white beans and add turmeric to give it a yellow color. White beans + evoo + white vinegar + cumin + turmeric + paprika.
Wow. That sounds good.
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