We've been eating less dairy these days and are really enjoying the creaminess – not to mention rich flavor – that winter gourds can lend to dishes like Pumpkin Tortilla Soup and Pasta with Butternut Squash, Sage, and Pine Nuts. In this recipe, brown rice is cooked with winter squash and develops a creamy yet toothsome risotto-like consistency. The sweetness of the squash is complemented by the nuttiness of the rice and cashews. We like this with butternut and Tahitian squash; delicata and kabocha are other possibilities.
Brown Rice with Winter Squash and Cashews
1 cup short grain brown rice 1 tablespoon olive oil 1 large shallot, finely chopped (about 1/3 cup) 1 garlic clove, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 pound winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups) 2 1/4 cups unsalted vegetable stock 1/4 teaspoon salt (can omit if stock and/or cashews are salted) 2/3 cup roasted unsalted cashews Salt and pepper
Rinse and drain rice.
Heat oil in a medium saucepan over medium-low heat. Add shallot and garlic and cook, stirring frequently, until shallot is soft.
Add cumin, coriander, and rice and cook, stirring, for another minute.
Add squash and vegetable stock and stir to combine. Bring to a boil. Cover and reduce heat to low. Simmer for 40-50 minutes, or until rice is tender and water has been absorbed.
Remove from heat, stir in cashews, and season to taste.