1 T. extra-virgin olive oil
\n1\/2 small onion, finely chopped
\n1 clove garlic, minced
\n1\/2 C. long-grain brown rice
\n2 C. reduced-sodium chicken broth, divided
\n1 package (10 oz.) frozen butternut or winter squash
\n2 T. nonfat half-and-half
\n1 tsp. finely minced fresh sage
\n1\/4 C. grated Parmesan cheese
\nSalt and black pepper<\/p>\n
Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1\/2 C. broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender. Meanwhile, cook squash according to package directions. Add squash and remaining 1\/2 C. broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.<\/p>\n
Yield: 2 servings
\nCalories: 380
\nFat: 15g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. extra-virgin olive oil 1\/2 small onion, finely chopped 1 clove garlic, minced 1\/2 C. long-grain brown rice 2 C. reduced-sodium chicken broth, divided 1 package (10 oz.) frozen butternut or winter squash 2 T. nonfat half-and-half 1 tsp. finely minced fresh sage 1\/4 C. grated Parmesan cheese Salt and black pepper Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1…<\/p>\n