Babies in Bloom Cookbook: Fall in Love with this Recipe
Eat Good 4 Life’s Brown Rice Butternut Squash Brussels Sprouts Pilaf is a Delicious, yet Simple, Harvest on a Plate!
Can you tell we’re excited for the fall? We can’t help but look for all sorts of ways to embrace this special time of year. We’re human. Transitions and change keep things fresh even when we revisit the same thing same time next year.
We’re tied to the seasons more than we may realize. Our sleep adjusts to the changes in weather and sunrises. We find ourselves drawn to different activities to pass the time. Even our cuisine changes as new vegetables and fruits come in season.
Fall is synonymous with harvest, and we can think of no better way to welcome this time of harvest than share a favorite recipe or two, or three with you in the coming months. Our first share is a simple and healthy dish you can make for the whole family. It’s great as a leftover and has all the makings of fall: Brown Rice Butternut Squash Brussels Sprouts Pilaf from Eat Good 4 Life.
Ingredients
- 2 cups brown rice
- 4 cups vegetable broth (recommend low sodium)
- 2 lbs butternut squash, chopped)
- 3 tbs olive oil
- 20 oz shaved Brussels sprouts
- 1/3 cup dried cranberries
- 1/2 cup pecans, chopped
- fresh rosemary
- 1/2 tsp salt
Directions
Cook rice with broth in a rice cooker or over stove top, until rice is cooked to tender.
While rice is cooking, heat olive oil in a large skillet at medium to high heat. Add the butternut squash, salt and fresh rosemary, and cook for 5 minutes. Add the shaved brussels sprouts and cook for another 2 minutes.
Turn off heat and add the cooked rice, pecans and dried cranberries to the skillet. Stir until mixed well, and it’s ready to serve!
This dish worked great on its own, but pairs well with roasted chicken or turkey.
Thanks again, Eat Good 4 Life for this yummy recipe — her Pinterest is filled with even more goodies.
Bon appetit, everyone!
