Big gourmet taste from just a few simple ingredients. Kudos on a highly successful combo of ingredients. I made 1.5 times the recipe, and heeding others' advice, I made sure to not use the full amount of broth. It turned out fine, but in hindsight, I think the best way to cook this is to follow the box instructions and slowly add just enough broth to cover the rice and wait until the rice absorbs; that way, there's no risk of going too much over. A few changes I made to the recipe were that I added in some minced garlic and diced portabello mushroom (about 3/4 cap) after the rice and onions had been frying for 3 minutes and just before adding the white wine - was a very lovely addition and contributed to the layers of flavor. I also added in some diced green onion towards the end of the cooking process. Instead of steaming the squash, I roasted it at 400 degrees for 50 minutes; it was still pretty hard, so I mashed it up using the food processor instead of by hand. All in all, a wonderful dish that I'd be truly proud to serve to guests.
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Big gourmet taste from just a few simple ingredients. Kudos on a highly successful combo of...