Green and orange are Halloweeny, right? Then this is a great Halloween-friendly dish. Aaaaaaaaaand ... you could always do pumpkin instead of the butternut squash.
This is seriously homey and delicious, not to mention kind of healthy. But don't let the 'healthy' part stop you!
- Parmesan Cheese, shredded or grated, 4 tbsp
- vegetable broth, 4 cup
- White Wine, 2 fl oz
- Olive Oil, 2 tsp
- Nutmeg, ground, .25 tsp
- Butternut Squash, 1 cup, cubes
- Garlic, 1 clove minced
- Collards, 2 cup, chopped (fresh or frozen)
- White rice, .75 cup (cooked)
- Onion, 2 tbl chopped
Directions
- Preheat oven to 400 degrees.Heat 4 cups of vegetable broth or stock and keep warm on low heat.
- Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
- Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can use kale instead of collards)
- Heat 1 tsp oil in a heavy saute pan and saute the onion until translucent. Add the rice and cook for another couple of minutes, stirring constantly.
- Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
- Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
- Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Number of Servings: 4
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