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

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Soup to Warm the Soul

Soup to Warm the Soul     

Many of us agree that this is the weather (cold) for hot soup.  Come in on a cold day and if there is soup waiting, I am betting most of you, turn happy.  I know I do as does my husband.  In the past few years, I have done some experimenting with recipes and this is the results of one of these.  I don’t have the original source for this, anymore but I feel like it is mine, now.


2 tablespoons Olive oil

1 onion, chopped

1 green bell pepper, chopped

1/2 cup brown rice

3/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon dill

1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)

5 cups water

1 cup canned unsweetened coconut milk

1/4 teaspoon fresh-ground black pepper

1 tablespoon lemon juice

1/2 cup chopped fresh parsley


1. In a large pot, heat the oil over moderately low heat. Add the onion & bell pepper, and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. Add the rice, seasoning, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 20 minutes.

3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the chicken. Simmer, stirring occasionally, until the chicken is just done,tes.

4.  Stir in the black pepper, lemon juice, and parsley.