Baked Rice with Butternut Squash and Asparagus
3 cups water
½ cup brown rice
½ cup wild rice
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon ground sage
½ teaspoon salt
1/8 teaspoon black pepper
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
½ pound asparagus spears, ends trimmed and cut into 1-inch pieces
1 cup sliced onion, sliced pole to pole (see Recipe Notes)
Preheat oven to 350 degrees. Rub a little olive oil along the sides and bottom of a 3-quart baking dish. Add water, rice, garlic, thyme, sage, salt, and pepper. Stir well. Bake uncovered 30 minutes. Mix in squash, asparagus, and onions. Cook 30 minutes, stir, and then bake another 15 minutes, or until water is nearly all absorbed and rice is softened.
Yield: 8 servings (serving size: 1 cup)
- To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North Pole to South Pole, making a series of slices perpendicular to the equator of the onion.
- Use 1 teaspoon dried crushed rosemary in place of the thyme and sage.