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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | butter | 1/3 | tablespoon chopped | shallots | 1 | cup, diced | celery | 1 | cup, chopped | Onion, chopped | 1 | tablespoon | thyme, dry, ground | 2 | teaspoons | garlic minced | 4 | cups, cubes | Squash, butternut, 1/2 in dice | 3/4 | cup | rice | 8 | cups | Kitchen Basics Chicken stock | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 1 | leaf | bay leaf | 24 | tablespoons | Plain Non Fat Yogurt | 6 | teaspoons chopped | Chives (more minced than chopped) |
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Steps
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Sequence
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Step
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| | 1 | melt butter saute shallots, celery onion garlic thyme. add butternut squash, rice chicken stock cinnamon nutmeg and bay leaf. cook until rice is tender. remove bay leaf. puree in blender and strain. garnish with yogurt and chives. |
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