Creamy Butternut Squash Brown Rice
Creamy butternut squash brown rice uses a shortcut to make this a quick weeknight side dish!
Yield: 4 -6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ cup onion, finely chopped
- 1 ¼ cups brown rice
- 2 ½ cups low-sodium chicken or vegetable broth
- 1 (10-oz.) package of frozen butternut (or winter) squash puree
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, plus extra, to taste
- ⅛ teaspoon black pepper, plus extra, to taste
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion and saute for 2-3 minutes, until tender.
- Add rice and stir to get it coated in the oil and mixed with the onion.
- Stir in 2 ½ cups chicken or vegetable broth. Bring to a boil (I crank the heat up to high to make this happen faster), reduce heat, cover and simmer on low for 30-35 minutes, until liquid is absorbed and rice is cooked.
- Meanwhile, defrost frozen butternut squash in the microwave, according to package directions. (Mine takes 5 minutes, covered in a microwave-safe bowl).
- Let it rest for a minute, then remove carefully (it will be HOT!) and stir in nutmeg, salt and black pepper.
- Once rice is cooked, season to taste with kosher salt and black pepper. Stir in butternut squash mixture and combine.
- Serve hot and enjoy!
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Notes
Variations:
- Make it sweet: Stir 1 tablespoon maple syrup into the butternut squash puree before adding it to the rice mixture.
- Make it savory: Top each serving of rice with 1 tablespoon Parmesan cheese, 1 tablespoon chopped walnuts and 1 tablespoon chopped fresh parsley.
Video
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 21g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 692mg | Fiber: 2g | Sugar: 4g
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