B
ButterSticks
Guest
Here’s a mildly-spiced side dish that’s full of flavor, color and a healthy dose of vitamins thanks to orange squash, also known as pumpkin in the islands.
Ingredients
2 tsp olive oil, extra-virgin
1 medium onion(s), diced
1 large jalapeno pepper(s), seeded and diced (do not touch seeds with bare hands)
2 large garlic clove(s), diced
2 tsp table salt
1 cup uncooked brown rice
2 1/4 cup water
4 tsp thyme, about 4 fresh sprigs
1 pound butternut squash, diced
Instructions
Pour oil in a medium saucepan and heat over medium-high heat. Cook onion, jalapeno and garlic until tender, stirring occasionally, about 4 to 5 minutes. Add salt and rice to pan; stir to mix.
Add water and thyme sprigs; cover and bring to a boil. Reduce heat to medium-low; cook for 10 minutes and then add squash to pan (do not stir it in so it will steam). Cook for 10 minutes more, covered, and then stir. Yields about 1/2 cup per serving.
Notes
If you really like your food spicy, substitute a serrano chile for the jalapeno.
Ingredients
2 tsp olive oil, extra-virgin
1 medium onion(s), diced
1 large jalapeno pepper(s), seeded and diced (do not touch seeds with bare hands)
2 large garlic clove(s), diced
2 tsp table salt
1 cup uncooked brown rice
2 1/4 cup water
4 tsp thyme, about 4 fresh sprigs
1 pound butternut squash, diced
Instructions
Pour oil in a medium saucepan and heat over medium-high heat. Cook onion, jalapeno and garlic until tender, stirring occasionally, about 4 to 5 minutes. Add salt and rice to pan; stir to mix.
Add water and thyme sprigs; cover and bring to a boil. Reduce heat to medium-low; cook for 10 minutes and then add squash to pan (do not stir it in so it will steam). Cook for 10 minutes more, covered, and then stir. Yields about 1/2 cup per serving.
Notes
If you really like your food spicy, substitute a serrano chile for the jalapeno.