5' Preparation time
15' & Cooking time
4 Persons served
Finely chop the onions and garlic, then sauté in a wide pot with olive oil, over medium heat, until brown. Next, gradually add the Carolina rice and the squash, continue sautéing and add the wine. Add the water and vegetable broth cubes and stir.
When the rice has absorbed 2/3 of the liquids, add the cream cheese and fresh sage. Continue stirring until you have a sticky consistency. Season with salt and pepper. Server by adding a spoonful of cream cheese and some sage leaves on each plate.