b'Brown Rice RisottoServes 10Pinch of Salt 6 C Water3 C Brown Rice 2 lbs Fish or Meat (about 3 C 8 T Coconut Oil cubed)3 med Onions (chopped) 1 C grated Parmesan, 1 Hot Pepper optional1 lg Squash (any winter1 C fresh Basil or Parsley variety with hard skin or(chopped)kabocha) at least 8 lbs DirectionsEntres1.Steam whole or quartered squash until just soft enough to cube; squash with tough skin can be broken into a few pieces on concrete2.Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes, drain3.Chop squash into -inch cubes; discard skin and seeds (or leave some in for added nutrients)4.Put oil in a large, deep skillet over medium heat. When its hot, add onion and cook, stirring occasionally, until it softens, 3 to 5 minutes5.Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt, then stir in the squash and 2 cups of water. Stir until liquid has evaporated6.Add additional water,cup at a time, stirring after each addition and every minute or so. When the water is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently7.When rice is just about tender and mixture is creamy, stir in fish or meat and continue to cook, adding liquid if necessary, until rice is tender and the fish or meat is cooked8.The final dish should be quite moist but not soupy. Add Parmesan, then taste and add more salt if necessary. Garnish with basil or parsley and serveTHE PACIFIC QUEST COOKBOOK35'