Butternut Squash Rice

Bulk up your rice with veggies to make it go a long way. Only ½ cup of rice will become a large pot of goodness rich in nutrients. This dish is a good source of Vitamin B6 and Magnesium, and a very good source of Vitamin A, Vitamin C and Manganese.

You can use pecan nuts instead of walnuts and cranberries, raisins or any other dry fruit or berries instead of apricots.

Optional Spices:
½ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon dried thyme
or use: 2 tablespoons homemade vegetable seasoning

Butternut Squash Rice Recipe by DAREBEE
INGREDIENTS
1 lb (500g) butternut squash
1 large carrot
½ leek
1 onion
2 garlic cloves
½ cup brown rice
2 cup water
1 oz (30g) walnuts (optional)
1 oz (30g) dried apricots(optional)
Makes 4 portions
238 Calories per portion
Protein 6g
Carbohydrates 45g
Fat 6g
Fiber 6g
Calcium 113mg
Iron 2mg
Potassium 725mg

1Rinse the rice and transfer into a small saucepan. Cover it with 1 cup of water and boil for 20 minutes or until the rice is soft and all the water has evaporated. Set aside.

2Crush the walnuts and dice the apricots. Set aside.

3Peel butternut squash, carrot, onion and garlic clove. Grate the carrot and finely dice the onion and garlic. Cut butternut squash into cubes. Transfer all veggies into a large frying pan, add 1 cup of water and saute for 7 minutes at high heat. Stir occasionally.

4Add cooked rice, walnuts and apricots to the pan, season and stir. Lower the heat to low and cook for another 2 minutes. Serve hot.

Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE