Butternut Chickpea Pilaf with Greens

As your CSA or Farmer's Market brings summer veggies to the table, think about chick peas and grains with those veggies.  The calculations indicate that eating veggie-based proteins instead of meat can reduce global greenhouse emissions by a significant amount.  A real impact if we eat veggie just one more time a week.

Healthwise, globalwise, or flavor wise - go for it - it's good stuff!
1/4 butternut squash, peeled and cubed, about 2 cups
1 medium onion, sliced, about 2 cups
1 can chickpeas, rinsed and drained
4 cups mixed greens; example: kale, chard and spinach
1/2 tsp ground coriander
1/2 tsp cumin
dash red pepper flakes
3 cups cooked, cooled rice

Toss the squash and the onions into a large skillet with a bit of olive oil. Cook over medium heat for about 10 minutes, until the veggies begin to soften and caramelize a bit.

Add the coriander, cumin and red pepper flake, along with the chick peas, and cook another 5 minutes.

Now toss in the greens and the rice and fold together gently. Heat through to allow the greens to wilt and become tender, and the rice to heat through.

Salt and pepper to taste.

Serves 4.

Cook’s Note: If you don't have any leftover rice for this dish, you can cook up a cup of rice. When the rice is done, fluff with a fork and turn out onto a large rimmed baking sheet. Allow the rice to cool to about room temperature, and to dry before tossing into the pilaf. If you use hot, wet rice, you could have a sticky mess on your hands.