Butternut Squash Brown Rice w/ Rosemary Caramelized Onions

This is going to be a relatively quick post today as things are a little busier than normal in these parts(my husbands birthday is today and we closed on a house yesterday meaning we have a weekend full of packing and celebrating ahead).

I didn’t even plan to share this recipe, but I threw this dish together the other night and liked it so much that I decided it needed to make an appearance.

This salad is super simple to make and would make the perfect addition to your holiday table…I’m thinking it would be the perfect stuffing for a Thanksgiving turkey 😉

It’s a very healthy salad full of fiber and protein thanks to the brown rice and quinoa. They both have a chewy, nutty texture and I love the little flecks of red color the quinoa adds. Red quinoa is a little chewier than traditional brown quinoa and I like it more for that reason. Little cubes of sauteed butternut squash and strands of deep purple onion add jewel like color to the salad and the rosemary adds a bit of holiday flavor. This salad is tossed with a warm vinegar/honey dressing that is added to the vegetables before tossing everything together.

If you have leftover rice you want to use, instead of cooking new, that works too! I think I ate this salad for 3-4 meals after I made it, I liked it that much! Hopefully you will too =)

Butternut Squash Brown Rice w/ Rosemary Caramelized Onions

 

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Serves: Serves 8-10

Ingredients

• 2 C. Dry Brown Rice(short-grain), cooked and kept warm
• ½ C. Dry Red Quinoa, cooked and kept warm
• ¼ C. Extra Virgin Olive Oil
• 1 Butternut squash, seeds removed, skin removed, cut into ½" cubes
• 1 Red onion, Cut in Half and sliced into thin slices
• 1 T. Fresh Rosemary, chopped
• 2 T. Honey
• 2 T. Apple Cider Vinegar
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large saute pan to medium/high. add the butternut squash, onion, and rosemary, and saute for 7-9 minutes, stirring every 30 seconds or so, until the squash and onion have begin to develop some caramel color and are tender. Add Salt and Pepper to taste.
2. Add the honey and vinegar to the squash, stir to coat, and remove from heat.
3. In a large bowl, toss together the warm brown rice, quinoa, and butternut squash mixture, making sure to scrap all the liquid from the pan and into the bowl.
4. Serve warm.

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