Almost Fat Free Brown & Wild Rice Dish with Butternut Squash, Spinach and Figs
You can never have too many side dish recipes, so give Almost Fat Free Brown & Wild Rice Dish with Butternut Squash, Spinach and Figs a try. One portion of this dish contains about 11g of protein, 2g of fat, and a total of 380 calories. This recipe serves 4. For $1.63 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 35 foodies and cooks. This recipe from The Healthy Foodie requires sea salt, pepper, onion, and dried figs. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. Similar recipes include Butternut Squash Wild Rice, Butternut Squash Wild Rice #Holidaytable, and Butternut Squash and Wild Rice Salad.
Servings: 4
Ingredients:
1 cup brown rice
450g butternut squash, cut into 1" cubes.
100g (1 package) whole chestnuts, roasted and peeled, coarsely chopped
120g dried figs, coarsely chopped
½ tsp whole fennel seeds
227g mushrooms, sliced
¼ tsp freshly grated nutmeg
1 large onion, finely chopped
¼ tsp freshly cracked black pepper
½ tsp Himalayan or fine sea salt
3 cups spinach, coarsely chopped
3½ cups water
1/3 cup wild rice
Equipment:
sauce pan
steamer basket
frying pan
Cooking instruction summary:
Bring water and salt to a boil in a large saucepan over high heat. Add wild rice and brown rice and bring back to the boil. (For best results with the wild rice, soak it overnight in a cup or so of fresh cold water.) Lower heat, cover and cook for about 25-30 minutes, until rice is tender and all the water is absorbed. Set aside, uncovered. While the rice is cooking, place butternut squash in a steaming basket and steam over simmering water until fork tender but still retains a little bit of a crunch. (Tip: if your steaming basket fits over the saucepan you're cooking the rice in, just set it over your rice for the last 10 minutes of cooking.) In a large non stick pan coated with cooking spray or olive oil, cook the mushrooms over medium high heat until nice and golden brown on both sides. Add onions, salt, pepper, nutmeg and fennel seeds and cook until fragrant and onion starts to color, 2-3 minutes. Add the spinach, chestnuts and figs and continue cooking for a minute, until the spinach is somewhat wilted and you have enough room to throw in the rice. Add rice and steamed butternut squash and mix until all the ingredients are well combined. Serve immediately.
Step by step:
1. Bring water and salt to a boil in a large saucepan over high heat.
2. Add wild rice and brown rice and bring back to the boil. (For best results with the wild rice, soak it overnight in a cup or so of fresh cold water.) Lower heat, cover and cook for about 25-30 minutes, until rice is tender and all the water is absorbed. Set aside, uncovered. While the rice is cooking, place butternut squash in a steaming basket and steam over simmering water until fork tender but still retains a little bit of a crunch. (Tip: if your steaming basket fits over the saucepan you're cooking the rice in, just set it over your rice for the last 10 minutes of cooking.) In a large non stick pan coated with cooking spray or olive oil, cook the mushrooms over medium high heat until nice and golden brown on both sides.
3. Add onions, salt, pepper, nutmeg and fennel seeds and cook until fragrant and onion starts to color, 2-3 minutes.
4. Add the spinach, chestnuts and figs and continue cooking for a minute, until the spinach is somewhat wilted and you have enough room to throw in the rice.
5. Add rice and steamed butternut squash and mix until all the ingredients are well combined.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
