Contributed by Karen St. Pierre

This is a nice little indulgent side dish to add to any meal. (Think: roasted veggies + tofu or any protein you like.)

Ingredients

2 Tbsp Oil
2 cups Brown Basmati Rice (or you may use white basmati or risotto rice if you prefer)
1 cube Vegan Bouillon or 1 cup Veggie Broth
2 cups Butternut Squash (peeled, cubed small)
2 Tbsp vegan Butter
1 cup vegan Cheese (eg Cheddar-style)
2 cups Chopped Black Kale
Garlic Powder (to taste - eg 2 tsp?)
Lemon Pepper (to taste - eg 1/2 tsp?)
Optional: Mushrooms, Onions (or other veggies, like red peppers, celery, fresh herbs)

Instructions

Warm oil in pan. Add brown basmati rice (rinsed). Stir into warm oil on low and stir a few times for 3 min or so.

Add vegan bouillon or equivalent in paste or 1 cup liquid broth (I use 1 bouillon cube).

Add 1 cup water to rice and oil; stir for 5 min in water on medium (if using liquid broth, no need to add water yet).

Add in another 2 1/2 cups hot water, stir for 5 more min on med.

Place squash on top of rice, bring to a boil, then cover and cook on low heat for 40 min and check. (I like mine a little chewy. Not traditional.)

Turn off heat, and stir in vegan butter, vegan cheese, chopped black kale**, garlic powder, and lemon pepper to taste. (I used vegan cheddar.)

Stir until everything is blended, cover for 5 min or so to fully melt (and wilt the kale), then serve.

**You can stir fry your kale and add mushrooms and/or onions if you like on the side and then stir in when done.

Enjoy!

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