• 8servings
  • 60minutes
  • 152calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 pound(s) butternut squash , peeled, halved and seeded 3 tablespoon(s) extra-virgin olive oil

  2. 1 large red onion , finely chopped

  3. 1 clove(s) garlic , minced

  4. 2 tablespoon(s) water

  5. 1 tablespoon(s) tomato paste

  6. 1 cup(s) instant or parboiled brown rice

  7. 1 3/4 cup(s) water , or 1 14-ounce can vegetable broth 1/2 cup(s) white wine

  8. 1/2 cup(s) chopped fennel fronds (see Ingredient Note)

  9. 2 tablespoon(s) chopped fresh oregano

  10. 1 teaspoon(s) salt

  11. cinnamon

  12. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Grate the squash through the large holes of a box grater.

  2. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.

  3. Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.

  4. Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

  5. Ingredient note: Fennel "fronds" are the feathery tops on fennel bulbs. Look for fresh fennel bulbs—with their fronds still attached—in the produce section. The fronds look similar to fresh dill and have a mild licorice flavor. You'll need to buy one large or two smaller bulbs of fennel to have enough fronds to make 1/2 cup chopped.


Send feedback