Brown Rice with Roasted Butternut Squash

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

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