Ingredients:
- 1 tbsp butter
- 1 1/2 cups diced butternut squash (1/4-inch)
- 1 cup chopped onions
- 2 cups cooked brown rice
- 1 cup 1 inch-long pieces of asparagus
- 2 small cubes of vegetable bouillon
- 1 tsp dried thyme
- 1/4 cup shredded Parmesan cheese
Method:
- Melt butter in a skillet on medium – high heat
- Stir in squash and onions and add vegetable bouillons and cook for 5 minutes
- Stir in asparagus pieces and thyme and cook for additional 2-3 minutes
- Add rice and stir on medium heat for a minute, making sure it doesn’t stick to the bottom of the skillet
- Turn the heat off, stir in Parmesan cheese
- Serve immediately
Serves: 4
Inspiration source:
Riley’s “Something Extra” – Apr, May, June 2012 issue
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