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Ready In:
1 hour
Serves: 6
Our youth partners, Maglynn and Ashley, introduced us to this delicious combination of bright, sweet winter squash and rice. Use leftover rice and canned pumpkin puree for a really quick meal.
What you'll need
Measuring cups
Measuring spoons
Large pot
Stovetop
Sharp knife
Cutting board
Spoon
Ingredients
Serves 6
1 1/2 cups Brown Rice dry or 1 cup Brown Rice cooked
3 cups Water
1/2 teaspoon Salt
2 cups Pumpkin raw or 2 cups Butternut Squash
1 tablespoon Sugar
1/2 teaspoon Vanilla Extract
Directions
1.Combine rice with water and salt in a large pot. Bring to a boil, and then reduce to a simmer. Cover pot, and cook rice until very soft and sticky, about 45 minutes.
2.Pierce squash with a knife in several places to allow steam to escape. Put whole squash in microwave. Cook for 10-15 minutes on HIGH.
3.Remove from microwave. Allow to cool for at least 5 minutes or until cool to touch.
4.Cut squash lengthwise. Scoop out the seeds, and discard.
5.With a spoon, scrape out the flesh into the pot with the rice. Stir in sugar and vanilla. Add water, if needed, for a porridge consistency. Simmer 2 to 3 minutes over low heat to warm through.
Chef's Tips
- You can substitute 2 cups canned pumpkin for the whole fresh pumpkin or squash; eliminate steps 2-4.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 94 | ||
| % Daily Value* | ||
| Total Fat <1 g | 1% | |
| Saturated Fat <1 g | 1% | |
| Sodium 205 mg | 9% | |
| Total Carbohydrate 21 g | 8% | |
| Dietary Fiber 2.9 g | 10% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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