Butternut Squash and Leek Rice
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 137.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.5 g
View full nutritional breakdown of Butternut Squash and Leek Rice calories by ingredient
Introduction
Great side item with lots of natural flavor. Great side item with lots of natural flavor.Number of Servings: 14
Ingredients
-
1 Large Butternut Squash Chopped into .5 inch cubes
1 Large bundle of Leeks chopped
4 cups brown rice (cooked)
1 package of pepper and onion stir fry mix
3 tsp of minced garlic
Olive Oil
Directions
Chop the squash and coat with olive oil. Place single layer in pan and bake at 375 until tender (about 15-20 min).
Cook the onion/pepper mix and the leeks down until tender (about 15 minutes).
Mix squash and leek mix in a bowl and add rice (you may not use all 4 cups).
Season to taste.
Makes about 14 .5 cup servings (approx)
Number of Servings: 14
Recipe submitted by SparkPeople user SAWYERASHTON.
Cook the onion/pepper mix and the leeks down until tender (about 15 minutes).
Mix squash and leek mix in a bowl and add rice (you may not use all 4 cups).
Season to taste.
Makes about 14 .5 cup servings (approx)
Number of Servings: 14
Recipe submitted by SparkPeople user SAWYERASHTON.