22 January 2013

Recipes XVI: Creamy Rice and Squash

Creamy Wild Rice and Yellow Squash

It sticks to your bones on a cold night. 

Serves 2 hungry adults

1.5 cups of alfredo (jar or Knorr packet made up)
1 cup of Texmati Royal Blend Rice (long grain, white, brown, red, wild)
1.5 cups water for the rice
.5 tsp salt
1 large yellow crookneck squash or 2 little ones
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme

Simmer the rice for 15 minutes, not opening the lid. Then stir. Remove from heat and let stand for 7 minutes. If the water has not evaporated all the way off, its ok to put on low heat, stirring to encourage evaporation. 

Wash and slice the squash into bite size. Prepare the steamer basket on the stove and drop the squash in. I'd recommend doing this during the 7 minute waiting time for the rice. Steam the squash for 7 minutes. Remove from heat.

Either heat 1.5 cups of alfredo or have the Knorr Alfredo sauce packet prepared. In a medium bowl, pour in rice, then squash and lastly, the alfredo. Stir gently. Serve.