Winter Rice Bake

Well, I’m a delinquent blogger. While my fellow, more disciplined, blogging buddies have likely supplied their readers with things like year-end lists of their favorite recipes or healthy detox recipes for those ready to start the new year off on a healthy foot, here I am, presenting an everyday recipe — a simple, no-frills baked rice dish. Sure, it’s quite healthy in its own right; brown rice, leafy greens, low-fat Cannellini beans, butternut squash. But it’s not necessarily a detox-friendly dish (unless you’re on a detox that allows for processed foods, and I’ve not heard of any of those myself).

Still, after contemplating my own list of favorite recipes (after awhile I felt like a bad parent, not wanting to make any of the other recipes feel bad) and reminding myself that I’m not a person who likes the all-or-nothing resolution diet attitude (I prefer a year-round, more balanced approach), I reassured myself that there are at least some out there who are open to an easy, comforting winter dish. As many of you gear-up for a return to the 5 day work week and cold months ahead, consider this one antidote to all of that work and cold, and presumably, tiredness.

Oh, and in keeping with my New Years delinquincy, I am writing this post while I should be paying attention to the Michigan bowl game. However, the performance on the field is such an atrocity, I can find comfort only in writing to all of you. Let’s hope 2011 is a better year for my Wolverines. Maybe someone should tell them to eat some black-eyed peas…

Serves: 4-6

Winter Rice Bake:

3 cups butternut squash; peeled, seeded and cubed

1 teaspoon olive oil

3 cups swiss chard, chopped into short ribbons

3 cups cooked short-grain brown rice

1 15-oz. can cannellini beans, drained and rinsed

1 cup Daiya vegan mozzarella-style shreds

a pinch of salt to taste

Directions:

1. Preheat oven to 425.

2. Toss butternut squash with olive oil and lay flat on a baking sheet. Bake in preheated oven for 20-25 minutes, or until soft.

3. Reduce oven heat to 350. Meanwhile, toss together butternut squash with remaining ingredients. Taste for salt. Spread into a baking dish and bake, covered, for 30 minutes. Uncover and bake for another 5 minutes, or until edges are golden. Serve.

Comments

  1. Cherie says

    Hey Beth….looks really good. And thanks for representing those of us who don’t “totally” have it all together, but do in our our way & time!! Happy New Year to you & your family!

  2. Ashley says

    This seems like the perfect dinner for my first day back at school. Thank you for livening up my weekly meals!

  3. says

    Wow, I just discovered your blog.. its awesome! I recently started a gluten,dairy,sugar free blog but its great to find another blog thats all three! Definitely adding you to my blog list…

    Love this recipe, I’ve been wanting to make a risotto type one pot meal but with brown rice and this one is perfect! Has everything, protein, carbs and greens, cant wait to try it! no need for a round-up, this recipe may be simple, but it look delicious! Already flicked through some of your recipes and there are too many that i want to try!
    Thanks for this

    Teenie Foodie

  4. Autumn says

    I recently found your blog and have loved the healthy recipes Ive already tried. Looking forward to some more delicious meals!

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