… black pepper. Keep some salt on hand in case you need to add a bit. I found that I needed to add some because I used a lower sodium vegetable stock.
After the rice and squash have cooked, finish by adding in the half and half plus the vegan butter. Serve immediately.
Side note – I made a quick salad with a lovely tarragon vinaigrette. It was simple. I just threw in 2 teaspoons of tarragon vinegar (any vinegar will work), 1 tablespoon of sugar, 1/2 teaspoon of Dijon mustard, a pinch of salt, a pinch of pepper, and 1/4 cup of olive oil into a container with a lid. I shook it until all of the ingredients were combined and drizzled it over my salad!