Rice Pilaff

2 tbsp vegetable oil
1 medium onion, diced
1 tsp garlic, crushed
2 cups long grain rice
50 gm butter
3 cup chicken stock
salt, pepper

Heat oil in a heavy pot. Add onions and cook over medium heat, stirring constantly with a wooden spoon, until golden.

Add garlic, rice, butter, chicken stock and salt and pepper to taste. Stir over low heat until butter has melted.

Cover and cook very gently 10 minutes or until the liquid has been absorbed and rice is tender. Remove from heat and let sit 10 to 15 minutes. Fluff with a fork before serving.

Autumn Vegetable Gratin
Makes 12 servings

1/4 cup unbleached all-purpose flour
1/4 cup brown sugar
4 oz reduced-fat shredded Cheddar cheese (1 cup)
1 tsp salt
1/2 tsp ground black pepper
1 1/2 lb winter squash peeled and thinly sliced (such as acorn, buttercup, butternut, or Hokaido squash)
1 med onion thinly sliced
2 golden-fleshed potatoes (such as Yukon Gold) peeled and thinly sliced*
1 fennel bulb peeled and thinly sliced
2 cup 2% low-fat milk up to 3 cups
1/2 cup grated Parmesan cheese (2 ounces)

Preheat the oven to 350F. Oil a 2-quart baking dish.

In a small bowl, combine the flour, sugar, Cheddar cheese, salt, and pepper. Set aside.

Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour the milk over all. Sprinkle with the Parmesan cheese.

Bake for 1 1/2 hours, or until the vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 minutes before serving.

*The thinner you slice the vegetables, the better. I use a tool called a mandoline, which is a small tabletop slicer. You can find it in most cookware shops or catalogs. Otherwise, use a very sharp knife, and take your time, and you will get the same results.