Butternut Squash, Apple, and Date Rice Medley

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, add rice, cover, reduce to a simmer, and cook for 10-12 minutes until the rice is tender.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced butternut squash and cook for 5 minutes, stirring occasionally.
  3. Add the apple and continue to cook for another 3 minutes until the squash and apple are tender.
  4. Add the sliced Nappa cabbage and chopped dates to the skillet, cooking for an additional 2 minutes.
  5. Stir in the cooked rice, ground cinnamon, ground nutmeg, salt, and pepper until everything is well combined and fragrant.
  6. Remove from heat and stir in the toasted almonds and fresh lemon juice.
  7. Garnish with chopped parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Butternut Squash, Apple, and Date Rice Medley

Ingredients

  • 1 cup jasmine rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 cups butternut squash, diced
  • 1 apple, peeled and diced
  • 1 cup Nappa cabbage, thinly sliced
  • 1/4 cup pitted dates, chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/4 cup toasted almonds, sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Directions

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, add rice, cover, reduce to a simmer, and cook for 10-12 minutes until the rice is tender.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced butternut squash and cook for 5 minutes, stirring occasionally.
  3. Add the apple and continue to cook for another 3 minutes until the squash and apple are tender.
  4. Add the sliced Nappa cabbage and chopped dates to the skillet, cooking for an additional 2 minutes.
  5. Stir in the cooked rice, ground cinnamon, ground nutmeg, salt, and pepper until everything is well combined and fragrant.
  6. Remove from heat and stir in the toasted almonds and fresh lemon juice.
  7. Garnish with chopped parsley before serving.