Turkey and Ham will always be the mascot for the Thanksgiving menu, but we all know the sides are what carry the team. Potatoes are usually the star of the (side dish) show at any Thanksgiving gathering, but long are the days where a basic mashed potatoes will make the cut.
Don’t get me wrong, the potato and all its starchy goodness will definitely be making an appearance this year on my table in the form of a gratin, but the mashed potatoes need to move over because there’s a new “starchy star” that will be the MVP of your Thanksgiving lineup this year, and it’s a rice recipe!
- 2 cups chicken broth (or vegetable stock)
- 2 tbsp unsalted butter
- 11 oz pre-diced butternut squash OR 1.5 cups of freshly diced squash
- 1 shallot finely chopped
- 1 tbsp fresh sage leaves finely chopped
- 2 tsp minced garlic
- 1 cup jasmine rice
- 1/2 cup dried sweetened cranberries
- 1/4 tsp salt
- pepper to taste
- Melt butter in a large saucepan over medium-high heat. Stir in squash and cook 3-4 minutes, stirring occasionally. Then, add chopped shallot and minced garlic and cook 1 minute.
- Stir in rice and cook 1-2 minutes until rice is toasted.
- Add chopped sage leaves, cranberries, salt and chicken stock; bring to a boil. Cover and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff rice with fork and serve.