Serves: 8
Total Calories: 360

2 cups short grain brown rice
1/2 cup dry cranberry beans, soaked overnight and drained
1 leek, pale green and white parts only, chopped
1 cup butternut squash, cut into 1/2 cubes
1 carrot, peeled and chopped
1 zucchini, chopped
2 cups green cabbage, coarsely shredded
1 1/2 cups water
8 skin-on bone-in chicken thighs trimmed of excess fat
salt and pepper to taste
2 tablespoons fresh basil, chopped
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil

Combine the rice and the next six ingredients (leek through cabbage) in a heavy cast iron Dutch oven. Add the water. Top with the chicken thighs. Sprinkle thighs with salt and pepper. Cover and place in Sun Oven. Cooking time is approx. 2 1/2 hours.

To serve, remove chicken thighs. Stir basil, cheese, and olive oil into the rice.

Nutritional Facts:

Serves: 8
Total Calories: 360
Calories from Fat: 125

More Recipes from the Sun Oven Cooking Cookbook:
Black Bean Rice
Sun Oven Risotto with Radicchio
Creamy Risotto with Turnips
Risotto al Pomodoro (Tomato Risotto)
Sun Oven Risotto con Porcini
Solar Butternut Squash Risotto
Solar Risotto alla Milanese
Risotto al Minestrone
Asparagus and Brown Rice Casserole
Chicken Thighs with Rice and Mixed Vegetables