Unsalted Butter
2 Tbsp.
Cutting board & knife
Butternut Squash, Diced
1 C.
Carrots – Peeled & Diced
2 ea.
Measuring cup
Onion – Chopped
1 ea.
Leek – Trimmed, Cleaned, Sliced
1 ea.
Measuring spoons
Sweet Potato – Peeled & Diced
1 ea.
Large sauté pan & lid
Bay Leaf
1 ea.
Basmati Rice – Rinsed
1 C.
Mixing spoon
Chicken Broth
3 C.
Small saucepan
Medium Ripe Pear – Peeled Cored, Diced
1 ea.
Thyme Springs – Leaves Removed
2 ea.
Serving bowl
Very Thin Prosciutto Slices – Julienned
5 ea.
1. In a large sauté pan or a Dutch oven, melt 1 Tbsp. of the butter over medium-high heat. Add the carrots , onion , leek , sweet potato , squash and bay leaf and sauté for 2 minutes, or until the onion and leek just begin to soften. Cover and cook over low heat for 15 minutes, until tender. 2. Add the rice and stir for 1 minute to coat. Add 2 cups of the broth and bring to a simmer. Cover and cook for 16 minutes more, or until the rice is tender and the broth has been absorbed. 3. Meanwhile, bring the remaining 1 cup broth to a boil in a small saucepan and boil until reduced to 1/2 cup. Remove from the heat and cover to keep warm. 4. Transfer the rice to a serving bowl (discard the bay leaf) and stir in the remaining 1 tablespoon butter , pear , and reduced broth . Season with thyme , and then stir in the prosciutto .
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March 2021
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