Chef: Vicki Brett-Gach
Makes: 4 servings
Prep Time: 20 minutes*
Cook Time: 20 minutes*
Total Time: 40 minutes*

 

 

 

Ingredients

  • 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
  •  

Directions

  1. 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. 
  2. Add garlic and sauté for 1 minute more. 
  3. 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. 
  4. Then add the broccoli florets, and continue to cook just until the florets turn bright green.
  5. Into the pan of vegetables, add the cooked brown rice, along with the broth and the white wine. 
  6. 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.
  7. Stir frequently to keep from sticking to the pan.
  8. 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.
  9. Season to taste, and garnish with toasted breadcrumbs or roasted pecans, if desired. 
  10. 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.

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