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Brown Rice with Roasted Butternut Squash

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Serves 4
Preparation Time: 15 min Cook Time: 45 min

Ingredient:
1 cup brown rice, rinsed and drained
1 small butternut squash, cut into 1/2 inch cubes
2 tbsp. soy sauce
1 tsp. crushed coriander
4 garlic cloves, chopped
2 tbsp. olive  oil
3 green onions, white and green parts chopped separately
1 green chili, chopped
10 springs parsley, chopped
Sea salt, to taste
1/2 tsp. black pepper


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1. Cook rice with some salt in accordance to package directions.

2. Roast butternut squash:

Preheat oven to 450 F.

Peel butternut squash with a vegetable peeler and halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Cut into 1/2 inch cubes. Transfer to a large roasting/ baking pan. Toss with 1 tbsp. oil, coriander, 2 garlic cloves, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast, tossing occasionally, until just tender and golden brown, about 20-25 minutes.

3. Warm 1 tbsp. of olive oil over medium heat in a large skillet. Add white parts of green onion, 2 cloves of garlic, chili and fry for 1-2 minute. Add cooked rice, roasted butternut squash, parsley, green onion and soy sauce; cook for the final minute.

Sincerely ....Nellie

Learn to cook brown rice: http://www.wholefoodsmarket.com/recipe/learn-cook-brown-rice


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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog