Autumn Brown Rice - Low Fat & Low Carb Recipes

Autumn Brown Rice
Posted September 9th, 2008
By Carol Gelles
FabulousFoods.com

Servings: 4-6
Author Notes: Squash and cranberries are a natural contrast between sweet and tart and the textures of the rice complement the other ingredients as well. Play around with this. You can use any dried fruit for the cranberries -- how about pine nuts (pignoli) instead of the walnuts?
Ingredients: 1 1/2 cups water
2/3 cup brown rice
3/4 cup peeled, diced butternut squash
3/4 cup chopped walnuts or pecans
1/2 cup chopped dried cranberries
2 tablespoons honey
1/4 teaspoon salt, or to taste
Instructions: Makes 3 Cups, Serves 4 to 6

1. In a 1 1/2 quart saucepan, bring the water to a boil over high heat. Add the rice; return to a boil. Reduce heat and simmer, covered, for 35 minutes.

2. Add the squash; cover and simmer 10 minutes longer or until the water is absorbed and the squash and rice are tender.

3. Stir in the nuts, cranberries, honey, and salt. Cook until heated through.

Variation:
Use apples instead of cranberries

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