Sometimes, you need something warm and filling. As a (sometimes) long distance runner, I find that the night before I have a long run, I want something that's going to really fill me up without creating that simple-carb-crash that can come after a pasta dinner. This dish can be great on it's own, or served alongside a lean protein.
Butternut Squash Risotto
1 tsp olive oil
1 clove garlic, chopped
1 butternut squash, peeled and shredded or diced small (shredding in a food processor makes this super quick); yields about 1.5-2 cups
1 cup dry brown rice (do not substitute white rice)
1.5 cups vegetable broth (or chicken broth)
2 tablespoons prepared pesto
Instructions
1. Saute garlic in olive oil in the bottom of 2 qt saucepan.
2. Add butternut squash, rice and broth, simmer for 45 minutes, covered.
3. Test to make sure that rice is cooked.
4. Add pesto and stir thoroughly. For stronger pesto flavor, add more!
I like to add a dash of Frank's Red Hot on top, and a little shredded cheese, if I'm feeling cheesy. This is also very good if you add in steamed broccoli, peas, mushrooms, zucchini, etc.
This has a smooth, homey flavor that goes well with barbequed tofu, tempeh or chicken. I'm sure it would go well with beef too, but probably not fish, as I can't imagine the flavors going together well. It's a fall/winter favorite of mine!
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