Risso E Zucca

Risso E Zucca  (Rice and Squash)
I started out making one recipe and ended up making another.  This is the problem, I find, when I check out a few different recipes. Each one has something good to offer.  I wanted a simple recipe, quick to make, considering my time was not my own.  I had numerous responsibilities and limited time.  This seemed to be perfect and after eating it, we can say, it was near perfect.  Everyone had the table enjoyed it and it is dish with multiple textures and multiple tastes.  If you are a fan of rice or butternut squash, this is a good choice.
  •  2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 stalk celery, finely chopped
  • 1 3/4 cups butternut squash, cubed and microwaved for two minutes
  • freshly ground pepper
  • 1 cup brown  rice, cooked
  • 1 cups low-sodium vegetable broth
  • 1/4 cup raisins (I was out of golden so I used the dark raisins)

 Heat oil in a large skillet or pot, and sauté onions on medium-high heat until translucent, about 3-5 minutes. Add celery, squash and spices, and sauté for another 3 minutes, stirring often. Add rice. Add vegetable broth and raisins Simmer, then cover and reduce heat to low. Cook on low heat for about 5  minutes until everything is heated.

English: Butternut Squash pumpkins

Image via Wikipedia

This is linked to Friday Favorites    Friday Food       Grocery Cart Challenge  Five Dollar Dinner Challenge    Slightly Indulgent Tuesdays     Real Food Wednesdays    The Local Cook


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