| POINTS® Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy | Here’s a mildly-spiced side dish that’s full of flavour, colour 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 jalapeño 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, fresh, about 4 fresh sprigs
- 1 pound butternut squash, diced
Instructions - Pour oil in a medium saucepan and heat over medium-high heat. Cook onion, jalapeño 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
|