Recipes
Autumn Rice
4 servings
40 minutes total
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Ingredients
- 2 teaspoons chicken bouillon base
- 2 cups boiling water
- 2 tablespoons unsalted butter
- 11 oz cubed, frozen butternut squash (about 2 cups)
- 1 shallot
- 1 tablespoon fresh sage
- 2 teaspoons minced garlic
- 1 cup jasmine rice
- ½ cup dried, sweetened cranberries
- ¼ teaspoon kosher salt
Steps
- Combine chicken base and boiling water to make 2 cups broth. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan, then stir in squash; cook 3–4 minutes, stirring occasionally, until butter begins to brown. Chop shallot and sage (leaves only) finely.
- Add shallots and garlic to squash; cook 1 minute. Stir in rice; cook and stir 1–2 minutes until rice is toasted.
- Add sage, cranberries, salt, and broth; bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes until liquid is absorbed and rice is tender. Let stand 5 minutes, then uncover and fluff rice with a fork. Serve.
Amount per ¼ recipe serving: Calories 320, Total Fat 6g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 420mg, Total Carb 62g, Fiber 5g, Total Sugar 16g, (Incl. 13g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%