I’m back from the wedding! It was a wonderful weekend and I had SO much fun. Unfortunately, the touchpad on my macbook is cracked right now, so it’s pretty hard to post from my computer. Hopefully I’ll be all fixed tomorrow. In the meantime, this is a recipe I put together a couple weeks ago that is super delicious and perfect for fall, and I’ll be back to regular posting tomorrow (with a little luck!)
Winter squash is just so pretty.
They’re actually great as a fall decoration (or centerpiece, like our table) because not only is each unique, but they keep for a very long time.
Anyways…
Before I cleaned up my diet and eating mostly vegan, I used to love risotto. It’s such a cozy, almost “luxurious” comfort dish… the cheese, the wine, the science and long process of making it. But now, I can’t eat cheese, and I try to avoid white grains. What’s a girl to do?
Enter Squash!
They’re not just good-looking, people. Squash can add a smooth creaminess to dishes to replace dairy, with a fantastically nutty kind of flavor. I whipped up this version of “risotto” with this in mind. The result? Creamy, warm, and delicious. Perfect for fall!
Squash and Brown Rice “Risotto”
About 3 cups vegetable broth
1/4 cup uncooked brown rice
1/2 butternut squash, peeled and cubed
3 cloves of garlic
2 shallots, chopped (or one medium onion)
1 tsp cinnamon
1/2 tsp paprika
salt and pepper to taste
Heat garlic and shallots over lightly greased saucepan on high heat. Once the shallots are opaque, add the pepper, paprika, and cinnamon. Stir, and add the squash. Heat, covered (at medium heat) for about 3-4 minutes, stirring occasionally, until the squash has softened. Add the rice and cook until grains begin to turn white. Add enough broth to just cover the rice, and cook at low heat, uncovered, until the liquid is mostly absorbed, stirring occasionally. Once absorbed, add more liquid to just cover the rice. Repeat this process until the rice is at desired consistency. Season with salt and more pepper, and serve.
I’m back from the wedding! It was a wonderful weekend and I had SO much fun. Unfortunately, the touchpad on my macbook is cracked right now, so it’s pretty hard to post from my computer. Hopefully I’ll be all fixed tomorrow. In the meantime, this is a recipe I put together a couple weeks ago that is super delicious and perfect for fall, and I’ll be back to regular posting tomorrow (with a little luck!)
Winter squash is just so pretty.
They’re actually great as a fall decoration (or centerpiece, like our table) because not only is each unique, but they keep for a very long time.
Anyways…
Before I cleaned up my diet and eating mostly vegan, I used to love risotto. It’s such a cozy, almost “luxurious” comfort dish… the cheese, the wine, the science and long process of making it. But now, I can’t eat cheese, and I try to avoid white grains. What’s a girl to do?
Enter Squash!
They’re not just good-looking, people. Squash can add a smooth creaminess to dishes to replace dairy, with a fantastically nutty kind of flavor. I whipped up this version of “risotto” with this in mind. The result? Creamy, warm, and delicious. Perfect for fall!
Squash and Brown Rice “Risotto”
About 3 cups vegetable broth
1/4 cup uncooked brown rice
1/2 butternut squash, peeled and cubed
3 cloves of garlic
2 shallots, chopped (or one medium onion)
1 tsp cinnamon
1/2 tsp paprika
salt and pepper to taste
Heat garlic and shallots over lightly greased saucepan on high heat. Once the shallots are opaque, add the pepper, paprika, and cinnamon. Stir, and add the squash. Heat, covered (at medium heat) for about 3-4 minutes, stirring occasionally, until the squash has softened. Add the rice and cook until grains begin to turn white. Add enough broth to just cover the rice, and cook at low heat, uncovered, until the liquid is mostly absorbed, stirring occasionally. Once absorbed, add more liquid to just cover the rice. Repeat this process until the rice is at desired consistency. Season with salt and more pepper, and serve.
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