1. In covered sauce pan add Brown Rice and 2 cups water. Bring to a boil quickly and lower heat to simmer. Cooking time will vary between 30 - 45 minutes so watch carefully.
2. When all liquid is absorbed into rice remove from heat and transfer to large mixing bowl. Set aside to cool.
3. After cooling rice for approximately 5 minutes add Allergy Free Pesto and mix thoroughly coating all grains of rice. Set aside.
4. Cut Squash in ½ and using a tablespoon remove all seeds from the center. Place on a microwave proof plate with flesh side down.
5. Coat the bottom of the plate with water and cover completely with plastic wrap. Make sure edges are sealed.
6. Microwave squash until interior flesh is very soft (approximately 6 - 8 minutes). Test softness by poking with finger to verify firmness – if squash exterior does not indent a little on contact more time is needed. CAUTION: There is no need to remove the plastic wrap at this stage. The steam created is what is cooking the squash.
7. Remove steamed squash from the plate, cool and use tablespoon to scrape flesh into mixing bowl with the brown rice. CAUTION: take care not to get burned from the steam when peeling open the plastic wrap.
8. In mixing bowl use a large heavy spoon to mix the rice and squash. Without smashing the grains of rice smash squash while mixing. You are aiming for a creamy type effect here.
This dish is delicious and can easily be spiced up in other directions. Try adding some fried onions and roasted or sauted chicken, or ground turkey to the mix. Adding lemon or parmesan cheese before serving is also a nice touch.
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