1 ½ cup water or vegetable broth (375 ml)
¾ cup brown rice (100 g)
Extra virgin olive oil to taste
2 cloves of garlic (sliced)
½ chopped onion
3½ cups cubed butternut squash (470 g)
¼ cup water or vegetable broth (65 ml)
½ cup nutritional yeast (24 g) You can also use brewer’s yeast, but it’s not gluten-free
Sea salt and black pepper to taste
Chopped spinach for garnish (optional)
Cook the brown rice according to package directions. I heat 1½ cup water or vegetable broth in a saucepan over high heat and when it starts to boil, I add the rice and I cook it for 25 minutes over medium-high heat. The cook time depends on the type of rice or even the brand you’re using.
Heat extra virgin olive oil to taste in a frying pan and cook the garlic, onion and squash until golden brown and they’re soft. You can add more oil or some water or vegetable broth if they start to stick to the frying pan.
Place three quarters of the veggies, the nutritional yeast, ¼ cup of water or vegetable broth and sea salt and black pepper to taste in a blender. Blend until smooth.
Mix the rice and the sauce in the frying pan and cook for about 5 minutes more.
Add some chopped spinach for garnish (optional).