Yield: ~1 hotel pan
Ingredients:
6 cups uncooked brown rice
12 cups water
¾ cup vegetable oil
3 large onions, sliced
10 garlic cloves, minced
3-4 lbs. diced acorn or butternut squash
3 cups raisins
8 cups vegetable broth
4 tbsp. ground turmeric
4 tbsp. ground cinnamon
2 tbsp. ground ginger
6 15-ounce cans garbanzo beans, drained, rinsed
Salt and pepper as needed.
Cook rice, set aside and keep warm.
Heat oil over medium heat. Add onions, and garlic, and cook about 7 minutes, stirring occasionally. Stir in remaining ingredients except garbanzo beans.
Heat to boiling, reduce heat; cover and simmer about 8 minutes, stirring occasionally until squash is tender. Stir in beans; heat through. Season as needed with salt and pepper. Serve over rice.
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