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About the Dish

3/4 cup Delta Blues Brown Rice
1 small Vegetable Bouillon Cube
1 pound Butternut Squash
7-8 ounces Yellow Onion
9 ounces Cherry Tomatoes
3/4 teaspoon PeachDish Salt
5 ounces Greens
Per Serving
Calories 556
Total Fat 18 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 10 g
Cholesterol 0 mg
Sodium 602 mg
Total Carbohydrates 556 g
Dietary Fiber 11 g
Sugar 12 g
Protein 12 g
Philip Meeker

METHOD

1
Prepare your mise en place: Peel butternut squash, and slice off top stem and bottom hard spot. Halve squash lengthwise, and use a spoon to remove seeds and fiber. Slice off the neck of each squash half, and cut lengthwise into 1/2-inch-wide strips. Cut bottom part lengthwise into 1/2-inch-wide strips. Peel onion, and cut into 1/4-inch dice. Remove greens stems and finely chop. Finely chop leaves, keeping separate from stems.
2
To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and bouillon cube. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes. Place a large sauté pan with a lid over medium heat, and add 1 tablespoon olive oil. Add squash, keeping pieces from overlapping as much as possible. Sprinkle squash with 1/4 teaspoon PeachDish Salt. Cover and let squash cook to a golden brown on bottom, 8-10 minutes. Using a spatula, flip squash, cover and cook until tender and browned on other side, 4-5 minutes. (Covering helps the squash cook through, making sure that all its starches turn into delicious sugars. If squash blackens a little, it’s OK and only adds to flavor. It’s also OK if the squash start to fall apart during the cooking process.) Transfer squash to a bowl, and cover to keep warm.
3
Add remaining 1 tablespoon olive oil to the pan, and onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion is soft and sweet tasting without much color, 2-3 minutes. Add greens leaves, and cook until wilted, 3-4 minutes.
4
In a small bowl combine tomatoes with 1/4 teaspoon PeachDish Salt. Add to greens pan with butternut squash. Stir to incorporate, taste, and adjust seasoning as desired with remaining PeachDish Salt. Cover pan, and turn off heat.
5
When rice has finished cooking, divide between 2 plates, and top with vegetables. Enjoy!