Butternut Squash Brown Rice w/ Rosemary Caramelized Onions
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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/11/06/butternut-squash-brown-rice-w-caramelized-onions/