Follow this recipe to make Black rice with butternut squash
![Black rice with butternut squash](https://file1.topsante.com/var/topsante/storage/images/nutrition-et-recettes/recettes/riz-noir-a-la-courge-butternut-614349/8723898-1-fre-FR/Riz-noir-a-la-courge-butternut.jpg?alias=exact1024x768_l&size=x100&format=jpeg)
Practical information
- Total time: 20 min
- Preparation time: 20 min
- Number of people: 6
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Slow cooking
- Calories: 420
- Type: Flat
- Category: casserole dish
- Nutritional criteria: Antidiabetes, Antioxidant, Rich in fiber, Lactose free, Egg free,
Preparation
- Rinse the black rice and cook it in twice its volume of water, according to the time indicated on the package.
- Salt lightly at the end of cooking.
- Slice the squash in half, remove its seeds, peel it and cut it into 1 cm cubes.
- Sauté the diced squash 8-10 min in a large skillet over medium heat with 1 tbsp. to s. olive oil.
- Salt and pepper.
- Chop the shallots and the bacon slices, then brown them in a sauté pan with 1 tbsp. to s. olive oil.
- Add 8 minced sage leaves, the cooked rice, the butternut squash and sauté the mixture for 2 more minutes.
- Sprinkle with small sage leaves and add a pinch of grated Emmental cheese before serving.
Health tips
Butternut
Like other cucurbits, butternut squash is a source of vitamin A, antioxidant, and beta-carotene. It thus contributes to good visual acuity… and to a pretty complexion. It is also well supplied with B vitamins. A squash to enjoy both cooked and raw, grated into a salad and seasoned with lemon juice and walnut oil.