Rice with Braised Squash & Greens


Rice with Braised Squash & Greens
Serves: 4
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1½ cups vegetable broth
  • 1 pound butternut squash, peeled and cut into ¾-inch cubes (3 cups)
  • 1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
  • 2 cups of brown rice (any kind of rice or quinoa works)
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  1. Cook brown rice, leftovers work great!
  2. Heat oil in a large nonstick skillet over medium heat. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
  3. Add cooked rice, the squash mixture, salt and pepper; toss to coat.