Green Rice with Delicata Squash

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This is a flavorful side dish with plenty of herbs. For a bit of crunch, toss in a handful of toasted walnuts or pine nuts.



Heat oil in a 6-quart saucepan over medium heat. Add onion and cook until soft, 5 to 7 minutes. Stir in garlic and oregano and cook for 1 minute. Add squash, season with salt and pepper, and cook for an additional 5 minutes.

Add rice, stirring often, and cook until it's toasted and fragrant, about 5 minutes. Stir in white wine and cook until absorbed. Add stock and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed and rice is tender, 30 to 40 minutes.

Fold in basil and parsley just before serving.

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More about: herbs, rice, winter squash


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strong herbs

Herbs were a bit strong. I'll cut them back to 1/4 cup next time.

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