- 2 tablespoons butter
- 1 shallot, minced
- 1 1/2 cups short-grain brown rice
- 3 cups vegetable stock
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 cups diced butternut squash
- 2 tablespoons sage, chopped
How to make this recipe
- In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on large baking sheet and roast in the oven for 25 minutes, or until slightly browned and tender.
- Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.
- Toss brown rice with butternut squash and sage brown butter and serve.
The butternut squash can be roasted and refrigerated the day before.
If eating a gluten-free diet, be sure to use gluten-free stock.