Recipe by: Carolin

Servings: 2 – 4

3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie “chicken” broth
2 cubes veggie “chicken” boullion if using water
balsamic vinegar (optional)

Ok, so it’s not real risotto, but you don’t have to babysit it like real risotto and it tastes great!

Sauté onion in non-stick skillet until brown and caramelized.

Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)

Garnish with a drizzle of balsamic vinegar before serving.

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