Squash-Rice Combo Recipe
A nice, creamy variation on the traditional Italian risotto. Does not require oil or stirring.

Bring to a boil and simmer until rice is cooked (approximately 10-15 minutes):
(rinsed 3 times)     1 cup brown basmati rice(rinsed 3 times)
    2 1/2 cups vegetable broth (2 1/2 cups boiling water and 1 tablespoon powdered vegetable broth)

In another pot, place 1/2 cup water with:
    1 cup onionsminced

Simmer until onions are translucent. Then add:
    1 cup water
    3 cups butternut squash peeled and cubed
    1 teaspoon ground coriander
    1 teaspoon dried parsley
    1 teaspoon salt
    1/4 teaspoon nutmeg

Cook until squash is soft (approximately 15-20 minutes). You may need to add water. Mix cooked rice with squash. Add salt to taste.

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