As with most of my recipes, there isn’t any profound wisdom or purpose behind this one. I happened to have chicken, butternut squash, and red lentils… so no great story to share. But I like this, I like it a lot! It’s creamy, hearty, and the flavors combined very well.
And that’s about it… :)
Chicken ‘Risotto’ w/Squash & Lentils (DF, GF, SF)
10 cups water + 5 cups
2 cups brown rice, long grain
3 cups butternut squash, cubed
4 boneless chicken breasts, grilled
16 oz bag red lentils
8 oz can of tomato sauce
1/2 tsp cayenne pepper powder
1 tsp onion powder
1 tsp garlic salt
1 tsp lemon pepper
If you have not already done so, grill the chicken breast. I use a George Foreman countertop grill for this. Let the chicken cool, enough to touch, and then dice it into 1/2-1″ size pieces. Set aside.
Bring rice to boil in 10 cups of water in a large saucepan. Once boiling, cook for 10 minutes. Add the red lentils and cook for an additional 10 minutes. Turn the burner heat down to medium and cook until the water is gone (the rice and lentils will start to ‘bubble’ when the majority of the water has cooked away). At this point, add 5 cups more of water. Add the chopped grilled chicken, cubed butternut squash, tomato sauce, and all seasonings. Let simmer in the saucepan for an additional 30 minutes, partially covered.
Serve immediately (serves 12 as a main dish) or save in containers in the fridge up to one week. I also froze a portion of this for later and it thawed/reheated great. A simple yet delicous recipe. Enjoy!
This recipe is linked to Real Food Recipe Roundup, Real Food Wednesdays, Gluten Free Wednesdays, Inspire me Wednesday, Wonderfully Creative Wednesday, Full Plate Thursday, Gluten Free Friday, Glimpse Inside Party, Friday Pin Fest, Foodie Friday, Fight Back Friday, Friday Favorites, Food on Fridays.