November 2, 2009

Black Rice and Butternut Squash Bake

Oops, I know I promised this yesterday (or more accurately, two days ago since it's now 12:15am) but I got caught up in other, arguabley more pressing, things like applying for jobs.  But here it is! And it's very simple.  Something you could throw together with any mix of starch, veggies, and cheese you desired.  I chose black rice and orange vegetables because, well, it was festive and as we all know, I'm into things like that. 

Here are some other options:
Quinoa topped with zucchini, yellow squash, onion, and swiss
Millet topped with broccoli, chopped spinach, and cheddar
Brown rice with tomatoes, peppers, onion, and pepper jack

If you try something delicious, let me know.  This is a great go-to meal on a night when you don't have much time because you can just use whatever leftover vegetables and starch you have, top it with some cheese, bake it, and there's dinner.

Black Rice and Butternut Squash Bake

3/4 cup black rice, cooked according to package directions
2 cups cubed roasted butternut squash
1 large carrot, chopped
1 small onion, diced
1/4 cup shredded cheddar cheese
1 teaspoon olive oil, for sauteeing

1 small casserole dish (I think mine is 6x6)

Preheat the over to 350 F.  Sauté the onion and carrot until onion is translucent and carrot is slightly softened.  Add the cubed butternut squash and heat til just warm.  Evenly spread the cooked black rice into the casserole dish, spread the vegetable mixture over the rice and press down with a spatula.  Sprinkle the cheese evenly across the top.

Place in the oven for 20- 30 minutes and then under the broiler for about 5 minutes until the cheese is bubbly and blackened in certain areas.

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