Now that the 'holiday eating frenzy' is over (at least it was that way in our house!), I've decided to try some new, healthier recipes. This is one I've just discovered (after adding my own 'tweaks') and our family loves it. I hope yours will too!
3 cups water
1/2 cup brown rice*
1/2 cup wild rice*
(*or 1 cup brown rice)
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1/2 pound asparagus spears, ends trimmed and cut into 1-inch pieces
1 cup sliced onion, sliced pole to pole (see Recipe Notes)
1/2 cup grated Parmesan Cheese (fresh is best)
Preheat oven to 350 degrees. Rub a little olive oil along the sides and bottom of a 3-quart baking dish (I used a dutch oven). Add water, rice, garlic, thyme, salt, and pepper. Stir well. Bake uncovered 30 minutes. Mix in squash, asparagus, and onions. Cover and cook 30 minutes, stir, and then bake another 15 minutes, or until water is nearly all absorbed and rice is softened. Before serving, stir in 1/2 cup grated Parmesan cheese.
Yield: 8 servings (serving size: 1 cup)