Butternut Squash Brown Rice with Fontina and Thyme
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion (minced)
- 5 garlic cloves (minced)
- Kosher salt
- ¼ teaspoon ground cinnamon
- 1¾ cups short grain brown rice
- 4 cups cubed butternut squash
- 4 cups low sodium vegetable broth
- 3 sprigs fresh thyme (plus 1 tablespoon fresh thyme leaves)
- 6-8 fresh sage leaves
- 1/3 cup freshly grated Parmesan cheese
- 1 cup grated Fontina cheese
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Preparation
Step 1
Heat the olive oil in a Dutch oven or large sauté pan over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt, and cook until the onions are very soft and translucent, about 5 minutes.
Step 2
Add the cinnamon and brown rice and cook, stirring constantly, for 2-3 minutes to toast the grains. Stir in the butternut squash cubes, then add the vegetable broth, thyme sprigs, and sage leaves, and bring to a boil. Immediately lower to a simmer, cover with a lid, and cook for 35 minutes until the rice is just tender, the butternut squash is soft, and most of the liquid has been absorbed. (You still want a little liquid in the pan to help create the creamy texture of the finished rice.)
Step 3
Remove the thyme sprigs and sage leaves from the rice. Give the rice a good stir, breaking down some the butternut squash cubes. (Your rice should have a risotto-like consistency.)
Step 4
Stir in the Parmesan and Fontina cheeses, then stir in the thyme leaves. Taste and season with salt as needed. Serve warm.
Step 5
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