Everyday Ostomy Friendly Recipe
Sometimes a dish does not serve any particular special purpose for someone with an ostomy. It simply tastes good! This recipe is one such case.
The orzo from this recipe is a good source of complex carbohydrates and the squash is easy to digest. In the absence of orzo, you may substitute it with well-cooked rice to make a risotto. The herbs just lend a nice earthy flavor that is hard to resist.
This recipe is perfect served piping hot on a rainy or snowy day.
Preparation Time: 2 Hr. 30 min
- Orzo, 200 g
- 1 medium sized butternut squash
- Butter, around stick
- 1 sprig rosemary
- 1 sprig sage.
- 3 tbsp extra virgin olive oil
- 1/2 medium onion, chopped finely
- 3 cups chicken stock
- Salt and pepper
- Chopped parsley
- Parmesan cheese (optional)
- Preheat oven to 350 degrees F. Cut butternut squash lengthwise, take the seeds out and brush squash with extra virgin olive oil. Season with salt and pepper, and place the sprig of rosemary and sage in the cavity. Cover the inner part with foil and place inside oven for about 2 hours, until very soft.
- Remove from the oven and let cool. Remove the herbs. Scoop out flesh into a food processor and puree.
- Heat butter in a heavy pan over low heat and sauté onions. Season with salt and pepper and add orzo. Stir until fully coated with oil.
- Add about 2 cups of broth and set heat to medium. Cook, regularly stirring, until almost all liquid is evaporated. Add another cup of broth and let evaporate, until it achieves a creamy consistency.
- Serve and garnish with chopped parsley and parmesan cheese.
- Onion can cause odor so do not overuse.
- On the other hand, parsley reduces odors so there is a nice offset.