- From Complete Gluten-Free Cookbook, by Donna Washburn and Heather Butt.
- Serve as an accompaniment to grilled meats or poultry, or on its own. We served it with salad.
- The recipe book says makes 6 servings, but I would say only if it's a side. It makes about 4 meal servings if served with side dishes.
1/4 c. long-grain brown rice
1/4 c. quinoa
1/2 small onion, diced
1 clove garlic, minced
1 c. diced peeled butternut squash
1 cup diced carrot
1 tbsp grated orange zest
1/2 c. orange juice
1 1/2 c. gluten-free vegetable stock
1 tsp dried sage
1 tsp dried savory
1/4 c. chopped fresh parsley
salt and freshly ground black pepper
1. In a large skillet, over med-high heat, cook brown rice and quinoa, stirring constantly, for 8 to 10 min, or until lightly toasted and browned. Remove from heat.
2. In an ungreased 8-10 c. baking dish, combine onion garlic, squash, carrot, orange juice and stock. Stir in rice, quinoa, sage, and savory.
3. Cover and bake in preheated oven (375 degrees F) for 50 min. Uncover and bake for about 10 min, or until grains and vegetables are tender and liquid is absorbed. Fluff with a fork. Stir in parsley and orange zest. Season to taste with salt and pepper.
The Austere Autumn Evidence
My Take on the Bake
You better not be too hungry when you start preparing this meal! It takes a while to prepare, and then you have to wait 50 min. It was worth the wait though. The sage and savory really gave this casserole an interesting taste, something out of the ordinary that will wake up your taste buds. The toasted rice and quinoa also added a nice crunch to complement the squishy squash. Not a comfort food dish, but definitely something to liven up the dead of winter.