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Butternut Stir-Fry

A little garlic and butter bring out the delicious flavor of vitamin A-rich butternut squash in this vegetarian stir fry. The navy(white) beans loaded with fiber, lean protein and minerals team up with the butternut's abundant supply of antioxidants. Have some fresh cut vegetables on the table with your favorite vegetable dip, or enjoy some steamed corn on the cob.
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Prep Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Under 30 min., Vegetarian
Ingredients Method

Ingredients
  

  • 2 cup(s) wild rice mix *
  • 2 tbsp butter
  • 1 cup(s) onion medium, chopped
  • 3 cup(s) butternut squash peeled, cubed 1/2" pieces
  • 3 stalks celery chop 1/2" pieces
  • 14 oz(s) navy beans drained
  • 1 tbsp balsamic vinegar or to taste
  • 1 cup(s) chopped kale chopped 1/4" thick
  • 1 garlic clove(s) crushed
  • 1 tbsp olive oil as needed

Method
 

  1. Prep Work: Peel and cut butternut. (See OTL tutorial ) Chop celery and store with butternut. Chop onion. Chop kale. Make rice.
  2. Cook rice according to package directions.
  3. Heat butter in large skillet over medium-low heat. Add onions and cook for 5 minutes.
  4. Add squash and celery for 10 more minutes. Stir every few minutes and add olive oil as needed to keep everything loose in the pan.
  5. Add kale and cook until it wilts completely; then add beans and garlic. Cook until heated through.
  6. Sprinkle with balsamic vinegar, salt and pepper to taste. Serve over rice. *For wild rice mix, look for packaged mixture of white and wild rice. Otherwise, buy wild rice separately and combine with other rice. Serving Suggestion: Slice an English cucumber and drizzle balsamic vinegar and a little salt and pepper over the top. (OTL 2010)