Autumn Rice
Course: UncategorizedServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2 cups chicken broth (or vegetable stock)
2 tbsp unsalted butter
11 oz pre-diced butternut squash OR 1.5 cups of freshly diced squash
1 shallot finely chopped
1 tbsp fresh sage leaves finely chopped
2 tsp minced garlic
1 cup jasmine rice
1/2 cup dried sweetened cranberries
1/4 tsp salt
pepper to taste
Directions
- Melt butter in a large saucepan over medium-high heat. Stir in squash and cook 3-4 minutes, stirring occasionally. Then, add chopped shallot and minced garlic and cook 1 minute.
- Stir in rice and cook 1-2 minutes until rice is toasted.
- Add chopped sage leaves, cranberries, salt and chicken stock; bring to a boil. Cover and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff rice with fork and serve.
