Butternut Squash & Brown Rice with Fresh Sage

(4 servings @ ½ cup each)


Ingredients:

  • 1 teaspoon olive oil 

  • 2/3 cup uncooked regular brown rice

  • 1 medium onion, chopped

  • 2 teaspoons chopped fresh sage

  • 1 1/3 cups water

  • ¼ teaspoon black pepper

  • 8 ounces butternut squash, peeled and shredded (about 1 cup)

  • 1/ teaspoon salt (can be omitted)


DIRECTIONS:

  • In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook onion for 1 minute, stirring constantly.

  • Stir in rice and sage. Cook for 30 seconds, stirring constantly.

  • Increase the heat to high. Stir in the water and pepper. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

  • Stir in the squash. Cook, covered, for 10 to 15 minutes, or until the squash is tender and the rice is soft. Stir in salt if desired.

  • Fluff with fork before serving.


Nutrition Information:

Calories: 163; Calories from fat: 18; Total fat: 2 g; Saturated fat: 0.5 g; Cholesterol: 0 mg; Sodium: 884 mg; Carbohydrates: 34 g; Dietary Fiber: 4 g.