Butternut rice with sage butter

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 8
Servings 4
Time 10 minutes

Ingredients

  • 250
    ml
    rice
  • 500
    ml
    vegetable stock
  • 450
    g
    butternut, peeled and cubed
  • 60
    g
    butter
  • 1
    small onion, chopped
  • 25
    ml
    Parmesan cheese, grated
  • 1
    small bunch of fresh sage
  • leaves, roughly chopped
 

Method

25 minutes
 
1. Cook rice in vegetable stock until rice is tender and stock has been absorbed. 2. While rice is cooking, cover butternut with a little water and cook until tender. Drain and mash until smooth. 3. Heat 25 ml butter in a large saucepan and sauté onion until tender. Add rice and stir in mashed butternut and Parmesan. Season to taste with salt and freshly ground black pepper. 4. Heat remaining butter in a small saucepan until foaming, remove from heat and add sage leaves. 5. Spoon butternut rice into serving bowls and drizzle with sage butter.
 

 

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