Baked Brown Rice & Squash Risotto

Description:
I adapted this recipe to make it more healthy and vegetarian. I wasn't prepared for how much it would make! It would make a great side dish at family gatherings or for a pot luck.

This version is sweet and savory. I'm inspired to alter this recipe next time, making something entirely sweet and dessert like, a pumpkin/squash rice pudding, using vanilla soy milk instead of veggie broth, skipping the onion,pepper and Parmesan cheese, and adding nuts and dried cranberries. I'll also try making it in a slow cooker, rather than the oven.

Ingredients:
4 C low sodium vegetable broth
2 C brown rice (uncooked)
2 C diced raw butternut squash (peel and remove seeds first)
1 1/2 C canned pumpkin (not pumpkin pie filling)
1 small yellow onion, minced
1 t pepper (or to taste)

2 t dried basil or 1/2 C chopped fresh basil
1/4 C finely grated Parmesan cheese
2 T non fat, plain yogurt

Directions:
Pre-heat oven to 400F

In a 3 quart baking dish, add veggie broth, rice, squash, pumpkin and onion and stir gently to combine. COVER with aluminum foil tightly and bake for 30 minutes.

Remove from the oven and stir to see if the rice has absorbed all the broth. Return to oven if the rice has not yet puffed and absorbed all the liquid. (I had to bake mine for another 15 minutes.)

When the dish has finished baking, stir in the basil, Parmesan cheese and yogurt to give it a final, comfort food, creamy texture.