Chef: Vicki Brett-Gach
Makes: 4 servings
Prep Time: 20 minutes*
Cook Time: 20 minutes*
Total Time: 40 minutes*
- 1/2 medium sweet onion, diced
- 1/2 t fresh garlic, minced
- 2 1/2 c butternut squash, cubed
- 1 head broccoli, cut into florets
- 2 c water
- 4 c cooked brown rice (leftover cold rice works best)*
- 1 c vegetable broth
- 1/4 c dry white wine
- 1/4 c soy milk, plain unsweetened
- 1 t Kosher salt (or to taste)
- 1/2 t black pepper (or to taste)
- Optional Crunchy Garnish:
- Toasted whole grain breadcrumbs or/and finely chopped roasted pecans
- In a large saucepan or electric skillet, sauté diced onion in a few splashes of the measured water (to prevent sticking) for 3 to 5 minutes, or until softened.
- Add garlic and sauté for 1 minute more.
- Add the butternut squash and the remainder of the water, and cook for several minutes on a fairly high flame until the vegetables are tender.
- Then add the broccoli florets, and continue to cook just until the florets turn bright green.
- Into the pan of vegetables, add the cooked brown rice, along with the broth and the white wine.
- Lower the heat if needed to allow the liquids to simmer slowly with the rice and the vegetables for just a few minutes, until mostly, but not entirely absorbed.
- Stir frequently to keep from sticking to the pan.
- Once the broth and the wine are almost completely absorbed, add soy milk for a little creamy finish. Combine briefly (but thoroughly) until the rice mixture is creamy. Remove from heat.
- Season to taste, and garnish with toasted breadcrumbs or roasted pecans, if desired.
- Serve immediately.
Tips: Leftover cooked (cold) brown rice works best in this recipe, and was not included in the cooking time.
Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.