Rice with Braised Squash & Greens
Author: Adapted from Eating Well
Serves: 4
Ingredients
- 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
Instructions
- Cook brown rice, leftovers work great!
- 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.
- Add cooked rice, the squash mixture, salt and pepper; toss to coat.