Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 12 SERVINGS (3/4 CUP EACH)
1 cup whole grain brown and red rice blend
1 can (14 1/2 ounces) vegetable broth
1 medium onion, chopped
1/2 cup water
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 package (6 ounces) fresh baby spinach
In a 4-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 4-5 hours or until grains are tender. Just before serving, stir in spinach.
NOTE This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.