Fresh ingredients shine in this scrumptious slow-cooked side. This is how you spread some holiday cheer!
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 12 SERVINGS
1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 cup uncooked whole grain brown and red rice blend
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 can (14 1/2 ounces) vegetable broth
1 package (6 ounces) fresh baby spinach
1. In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
2. Cook, covered, on low until grains are tender, 4-5 hours. Stir in spinach before serving.
Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye.