BUTTERNUT SQUASH WITH BLACK RICE

Butternut Squash With Black Rice Recipe

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Happy Cook

By
@SeaBreezeKitchen

Created for the May meeting of Curious Cusiners by Eileen Simon.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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  • 3 Tbsp
    extra virgin olive oil
  • 2 clove
    garlic, minced
  • 1 small
    onion, diced
  • 1 c
    black rice
  • 1 small
    butternut squash, peeled, seeded and diced
  • 1 tsp
    smoked paprika
  • 2 Tbsp
    maple syrup
  • 4
    sage leaves, chopped
  • 1/2 c
    walnut halves, toasted and chopped
  • ·
    salt and pepper to taste

How to Make BUTTERNUT SQUASH WITH BLACK RICE

Step-by-Step

  1. Heat oven to 400. In a deep saucepan heat 1 T olive oil. When the oil shimmers, add garlic and onion and cook 2-3 minutes or until onion is soft.
  2. Stir in the rice and 2 cups of water. Add salt and pepper to taste and bring to a boil. Turn the heat to low, cover and simmer til the water is absorbed and rice is tender but still has a little bite, about 40 minutes.
  3. While the rice is cooking toss the squash with remaining 2 T of oil, paprika, maple syrup and salt to taste. Spread in a baking sheet and roast 15-20 minutes. The squash should be fork tender when done. Remove from oven.
  4. When rice is cooked, transfer it to a bowl. Fold in the squash and sage leaves. Garnish with the walnuts and serve immediately.

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About BUTTERNUT SQUASH WITH BLACK RICE

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy




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