Kathleen has a delicious looking vegetarian dinner of brown rice with winter squash and cashews to share with us today.
You should know that Kathleen has not always been a healthy-ish eater or a fancy-pants in the kitchen. Over the past 18 months she has slowly been teaching herself to cook healthy, low-fat meals and has lost 83 pounds. That’s right … eighty-three pounds! Let’s pause here to give Kathleen a HUGE virtual high-five for all of her hard work.
Just 18 months ago she was a connoisseur of processed foods and confessed to me that she didn’t know how to cook something unless it came in a box. So she had to literally start from scratch in the kitchen and, in the process, has learned to view cooking as a way to calm and nourish herself as well as a means to care for her loved ones. It’s not to say she doesn’t still struggle with her old demons but she is making progress and moving in the right directions. And that, my friends, is what we are all about here … progress, not perfection.
For those of you that don't know, this is what a butternut squash looks like.
After you slice it in half you have to scoop out the seeds, then you can peel and chop it and use it in recipes. See Glennon, it's not so scary is it?
Brown Rice with Winter Squash and Cashews
1 cup short grain brown rice
1 tablespoon olive oil
1 large shallot, finely chopped (about 1/3 cup)
1 garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)
2 1/4 cups unsalted vegetable stock
1/4 teaspoon salt (can omit if stock and/or cashews are salted)
2/3 cup roasted unsalted cashews
Salt and pepper
Rinse and drain rice.
Heat oil in a medium saucepan over medium-low heat. Add shallot and garlic and cook, stirring frequently, until shallot is soft.
Add cumin, coriander, and rice and cook, stirring, for another minute.
Add squash and vegetable stock and stir to combine. Bring to a boil. Cover and reduce heat to low. Simmer for 40-50 minutes, or until rice is tender and water has been absorbed.
Remove from heat, stir in cashews, and season to taste.