2 pounds InHarvest Whole Grain 5 Blend (or long grain brown rice)
2 quarts chicken stock
4 cups buttercup or acorn squash (peeled, seeded and cubed ¼ inch)
½ cup olive oil
2 Tbsp fresh sage, chopped
salt & pepper to taste
8 ounces thick cut bacon
1 leek (half moon cut, dark green part omitted)
2 cups pecan halves, toasted
2 cups dried cranberries
- Cook grains according to package directions in chicken stock, reserve.
- Preheat oven to 400°F. Coat cubed squash with olive oil, sage and salt and pepper to taste. Spread squash onto hotel pan and roast for 5 to 6 minutes on each side, remove and cool.
- Sauté bacon until fat is rendered out, add leeks and sauté for an additional minute. Remove excess bacon fat if desired. Add pecans and cranberries and mix well.
- Heat rice before stirring in squash and bacon cranberry pecan mixture. Mix well and serve immediately.
Recipe and photo courtesy of InHarvest. Visit InHarvest’s website for more great foodservice recipes.
Total Fat: 10 g
(Saturated Fat: 2 g)
Sodium: 160 mg
Carbohydrate: 27 g
Fiber: 2 g
Protein: 5 g.