{"id":751,"date":"2020-05-04T08:50:13","date_gmt":"2020-05-04T08:50:13","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=751"},"modified":"2020-05-04T08:50:13","modified_gmt":"2020-05-04T08:50:13","slug":"butternut-with-nutty-brown-rice-topping","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/05\/04\/butternut-with-nutty-brown-rice-topping\/","title":{"rendered":"Butternut with Nutty Brown Rice Topping"},"content":{"rendered":"
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Autumn shows us how beautiful it is to let things go <\/em><\/span><\/p>\n

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~ Unknown ~<\/em><\/span><\/p>\n<\/blockquote>\n

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Autumn is indeed one of the most beautiful times of the year. Even in Pretoria where there are not many deciduous trees to show off their colours, autumn is beautiful. We have beautiful weather – mostly the same of summer but without the heat. The days are made for sitting outside in the beautiful light and sipping crisp white wine with some slow-cooked food. One of our favourite autumn foods is home-made gourmet pizza cooked in the kettle braai. But then there is also delicious Butternut with Nutty Brown Rice Topping. This is the perfect side dish to crispy roast chicken or Chicken Pie<\/a>. It could also be a delicious main vegetarian feature. And it speaks of autumn in more ways than one.<\/p>\n

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Meet Melby, the 16-year old Foodie<\/h4>\n

When I was 16 a friend and I entered a magazine cooking competition. The idea was to create a three-course menu for “An Autumn Lunch” and entrants with the best menus would then compete against each other in a cook-off. We drew up a menu with the help of our home-economics teacher and were quite surprised to be called up for the cook-offs. Unfortunately, we didn’t get past the first round, but we had great fun and I have held on to some of the recipes we used. So as you have probably guessed, my Butternut with Nutty Brown Rice Topping is one of those. This recipe is as beautiful on the table as it is delicious. It could be an autumn centrepiece for a Thanksgiving table had we lived in the USA. And all of that with some butternut, brown rice and nuts!<\/p>\n

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Fried-rice Magic<\/h4>\n

What makes this dish so magical? The brown rice topping has some Asian flavours to it with honey and soya sauce. It is stir-fried with chopped celery and grated carrot which enhances the nutty flavour of the brown rice. Then it is topped off with some crunchy nuts – anything from peanuts, to walnuts or even pine nuts. What’s not to like? The topping sits on top of oven-roasted butternut which balances the flavours and adds a riot of colour. Wow, I which I could do that cook-off again to give this humble recipe it’s due! This is really one of those fall-back recipes I have used for decades. And now that meat-free meals are becoming more popular, this recipe is even more worthy as the butternut and rice are filling and the addition of nuts even adds a bit of healthy protein.<\/p>\n

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\"Autumn<\/p>\n

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\"Butternut<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Butternut with Nutty Brown Rice Topping<\/h2>\n
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A beautiful autumn dish with roasted butternut and a stir-fried rice topping with honey, soya sauce and nuts.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>