Baked Rice with Butternut Squash

Name: Baked Rice with Butternut Squash
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 cups (about ½ large squash) chopped butternut squash; 2 cups fat-free, less sodium chicken broth; 1 cup water; 1 tablespoon chopped fresh sage ((or 1 teaspoon dried rubbed sage)); 1 teaspoon extra virgin olive oil; 1 cup diced onion; 2 medium garlic cloves, (minced); 1 cup uncooked Arborio rice ((or other short-grain rice)); ¼ cup dry white wine; 1 teaspoon chopped fresh thyme ((or ¼ teaspoon dried thyme)); ½ teaspoon salt; ¼ teaspoon black pepper; cooking spray; ¼ cup (1 ounce) grated fresh Parmesan cheese; fresh thyme sprigs ((optional))

This is a delicious combination of rice, butternut squash and Parmesan cheese.

⏱ 110 menit 🔨 Persiapan 30mnt 🔥 Masak 80mnt 📊 Sulit 🍽 6 porsi 👁 34

Langkah-langkah

Preheat the oven to 350°F.
Place the squash on a baking sheet and bake for 15 minutes or until slightly tender; cool. Increase the oven temperature to 400℉.
Bring the broth, water and sage to a simmer in a medium saucepan (do not boil). At the same time, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for about 6 minutes. Add the garlic and sauté for 2 more minutes. Add the rice and sauté for 1 more minute. Stir in the squash, broth mixture, wine, chopped thyme, salt and pepper; cook 5 minutes, stirring occasionally.
Place the rice mixture in a 13x9-inch baking dish coated with cooking spray. Bake for 30 minutes. Stir the mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until the cheese melts. Garnish with thyme sprigs, if desired.

Nasi & Mie butternut squashriceamerican