cooked brown rice (leftover cold rice works best)
dry white wine
soy milk, plain, unsweetened
kosher salt (optional)
black pepper (to taste)
1. In a large saucepan or electric skillet, sauté diced onion in a few splashes of the measured water (to prevent sticking) for 3 to 5 minutes, or until softened. Add garlic and sauté for 1 minute more. Add the butternut squash and the remainder of the water, and cook for several minutes on a fairly high flame until the vegetables are tender. Then add the broccoli florets, and continue to cook just until the florets turn bright green.
2. Into the pan of vegetables, add the cooked brown rice, along with the broth and the white wine. Lower the heat if needed to allow the liquids to simmer slowly with the rice and the vegetables for just a few minutes, until mostly, but not entirely absorbed. Stir frequently to keep from sticking to the pan.
3. Once the broth and the wine are almost completely absorbed, add soy milk for a little creamy finish. Combine briefly (but thoroughly) until the rice mixture is creamy. Remove from heat.
4. Season to taste and serve immediately.
1. Garnish with toasted breadcrumbs or roasted pecans, if desired