Acorn Squash Rice with Nutmeg & Toasted Herbs

Name: Acorn Squash Rice with Nutmeg & Toasted Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup wild rice; 1/2 cup brown rice; 300 grams cooked acorn squash (about 1 small (500g raw) acorn squash); 150 grams white onion; 6 cloves garlic; 1/4 cup sage leaves; 4 sprigs thyme; 2-3 sprigs rosemary; 1 teaspoon smoked paprika; 1/2 teaspoon nutmeg; ¼ teaspoon cayenne; 1/4 cup sun-dried tomatoes (stored in oil); 1 cup vegetable stock; Olive oil (as needed); Kosher salt (as needed); Parmesan cheese (as needed for topping)

Instructions

Prep:15minCook:45min

This acorn squash rice is a mixture between a risotto and a soup, but requires half the effort of both. It screams fall flavors with toasted rosemary, sage and thyme, but is balanced perfectly with a little nutmeg and paprika to add some fun new layers of flavor.

Updated at: Thu, 28 Nov 2024 10:07:23 GMT