Find your recipes and restaurants here

Butternut rice with sage butter

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


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


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.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.