BROWN RICE BUTTERNUT SQUASH BRUSSELS SPROUTS PILAF
2 cups brown rice
4 cups College Inn vegetable broth
2 lbs butternut squash, chopped
3 tbs olive oil
20 oz shaved brussels sprouts
1/3 cup dried cranberries
1/2 cup pecans, chopped
1/2 tsp celtic salt
Add the rice and broth to your rice cooker and cook until tender.
On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.
Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.