Hello everyone! We are on the fast track to Fall here in the Midwest. The leaves are beautiful colors! I do love the change of seasons (though I would be ok with it if Winter were a bit shorter), but Summer is my favorite and I’m sad to see it go! But- I’m brining you a great Fall dish today!! Our Farmer’s Market is open for one more week. I’ve been trying to take advantage of that as much as I can. The prices are so much more reasonable and the produce is so fresh. So, for today’s dish we need cauliflower, Arborio rice, vegetable broth, butternut squash, a sweet onion, a lime, garlic, baby spinach, and (my own addition) bell peppers. In the caption above I promised an explanation for the paper towel in the spinach container. That keeps it fresher longer. I’m not one to use paper (disposable) products unless I have to, but putting a few layers of paper towel in with your lettuces soaks up the moisture that would otherwise cause the greens to get icky. Change out the paper towel once it’s damp. It’s a great trick and it works!
Start by peeling and de-seeding the squash. Cut it into cubes. We are going to steam the squash in the vegetable steamer.
Cook the rice in vegetable broth until the broth is absorbed and the rice is soft.
Once the squash is done in the steamer, switch it out for the cauliflower.
Cook the bell peppers, onion, and garlic in a pan until it’s brown. Mr. FBBQ and I are in need of some new pots and pans!! Ours are in rough shape.
The rice is the base for this dish.
The peppers/onions/garlic is next.
Then the cauliflower and the squash. When the cauliflower is near the end of its time in the steamer, add the spinach to wilt it a little. That’ll top your dish. Lastly, squeeze the lime over it to season it. You are now ready for dinner!!
