Vegetable-spiked Green Rice
Serves: 6
Delicata is an heirloom variety squash introduced in 1894. Its succulent, creamy flesh tastes like a combination of corn, butternut squash and sweet potato. In addition, Delicata is an excellent source of vitamin A and a good source of vitamin C, potassium and fiber. When selecting a squash, choose one that’s heavy for its size and free of soft spots or glossy rinds.
Ingredients
PreparationIngredients
- 2 tablespoons olive oil Add to list
- 1 small red onion (about 1 cup) Add to list
- 4 medium cloves garlic, peeled, chopped Add to list
- 3 teaspoons dried oregano Add to list
- 1 1/2 teaspoons salt Add to list
- 1 pound Delicata squash, peeled, seeded, cut into 1/4-inch cubes (about 1 cup) Add to list
- 1 cup long-grain brown rice Add to list
- 1 tablespoon fresh lime juice Add to list
- 2 cups water Add to list
- 1/2 cup cilantro, chopped Add to list
- 1/2 cup parsley, chopped Add to list
Preparation
Warm a 6-quart saucepan. Add oil. Add onion and cook 5 minutes until golden. Stir in garlic, oregano and salt. Sauté 2 minutes.
Add the chopped squash and sauté for 5 minutes. Add rice, stirring often. Cook until rice browns and smells nutty, about 5 minutes.
Pour in lime juice and stir until liquid is absorbed. Add water, turn up heat and bring to a boil. When water boils, turn heat to low and cover. Cook until liquid is absorbed and rice is tender, about 30 to 40 minutes.
Just before serving, fold in cilantro and parsley.
Recipe by , PCC Cooks instructor
Source: Sound Consumer October 2008
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