Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 180 rice (garborio, uncooked)
- 3 1/2 broth (cupsvegetable, I use my homemade IBS/GERD safe broth, recipe here)
- 1 Tbsp. olive oil
- 180 squash (gbutternut, uncooked, peeled, de-seeded and cut into VERY small pieces. Note: the weight is of the final chunks of squash, and you want them very small because a the quantity allowed due to Low FODMAP guidelines is quite small. When cut up small, it seems like much more than when in larger chunks. b Most of the flavor from this dish is in the squash, so you want them small enough that you'll end up being able to get some squash with each bite. Also, If you're unsure how to peel and cut up a whole squash, it's quite easy. I will take some photos next time and put up an instructional post about it, hopefully this weekend)
- 1/4 chives (cupfresh, chopped)
- 1 Tbsp. fresh rosemary (roughly chopped)
- 1 Tbsp. fresh thyme leaves (roughly chopped)
- 9 sage leaves (largefresh, thinly sliced You want very large leaves or if your leaves aren't that large, use extra smaller ones.)
- 25 parmigiano reggiano cheese (gfresh, grated, divided)
- fresh parsley (chopped - optional, for garnish)
- 3 Tbsp. cottage cheese (blended, "recipe" for that is here)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes