In this dish, the squash cooks with the rice, infusing the rice with its sweet flavor.

Serves 4

  • 2 tablespoons grapeseed oil
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 cubanelle pepper, diced
  • 2 cups rice (long grain or jasmine would work well)
  • 1 lb cubed butternut squash
  • 1 tablespoon thyme leaves
  • 1/2 teaspoon sea salt
  • Pinch of black pepper
  • 1/2 teaspoon smoked paprika
  • 3 cups water
  1. Heat the oil in a Dutch oven. Add the garlic, shallot, and pepper and saute until the shallots are soft, about 2 to 5 minutes.
  2. Add the rice and saute for 2 minutes.
  3. Add the remaining ingredients and bring to a boil. Reduce heat and simmer until the rice is tender, about 15 to 30 minutes. Stir. Serve immediately.

Per serving

Calories: 515 I Fat: 8 g I Protein: 10 g I Sodium: 308 mg I Fiber: 5 g I Carbohydrates: 103 g I Sugar: 4 g

from, The Everything Whole Foods Cookbook, by Rachel Rappaport

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