Brown Rice & Squash Blend

A Delicious Side Dish for Your Healthy Holiday Meal

Add this deliciously healthy side dish to your holiday meal for a great alternative to more fattening traditional side dishes. This phenomenal one-pot recipe is made using the George Foreman Smart Kitchen™ Multicooker.

The George Tough™ nonstick coating helps prevent sticking, so you use less butter than you typically would to brown the mushrooms and sauté the vegetables. Plus, with the extra-large capacity, you can easily double the ingredient measures below if you’re making the holiday meal for a party or larger family gathering.

• 1 pkg. (8 oz.) mushrooms, sliced
• 2 tbsp. butter or margarine
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 4 cups white wine and culinary broth
• 1½ cups brown rice blend (such as Lundberg)
• 1 medium butternut squash, peeled, seeded and cubed
• ½ cup dried cranberries
• 1 tsp. salt
• ½ tsp. coarse ground pepper 

Preheat your Smart Kitchen™ Multicooker to 350ºF. Brown mushrooms in butter in pan. Add onion and garlic and cook until onion is softened. Add broth and bring to boil. Add rice, cranberries, salt and pepper.

Set temperature control to BROWN rice. Cover and cook until rice is done and all liquid is absorbed.

Makes about 7 cups (about 1.25 quarts; 1.7 liters).

\