The flavors in this dish are inspired by an Italian tortellini filling made with pumpkin puree blended with Parmesan and almond macaroon crumbs. In this recipe, winter squash puree takes the place of pumpkin, but the Parmesan and sweet almond flavors are still here.
1/2 cup chopped onion
2 3/4 cups water
1 cup rice
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon rubbed sage
1 package (12 ounces) frozen winter squash puree, thawed
1/3 cup grated Parmesan cheese
2 teaspoons light brown sugar
1/8 teaspoon almond extract
1 Preheat the oven to 350°F. In a Dutch oven or flameproof casserole, heat the onion and 1/2 cup of the water over medium heat. Cook, stirring occasionally, until the onion is tender, about 5 minutes.
2 Stir in the rice, the remaining 2 1/4 cups water, the salt, 1/2 teaspoon of the pepper, and the sage, and bring to a boil. Add the squash puree, half of the Parmesan, the brown sugar, and almond extract, and stir to combine. Cover, place in the oven, and bake for 20 minutes, or until the rice is tender.
3 Stir in the remaining Parmesan and 1/4 teaspoon pepper. Makes 6 servings
per serving: calories 182, total fat 2g, saturated fat 1.1g, cholesterol 4mg, dietary fiber 2g, carbohydrate 36g, protein 6g, sodium 397mg
good source of: beta carotene, folate, thiamin
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.