Boost the flavor and nutrients of plain old pilaf by adding delicious butternut squash.Print
Butternut & Brown Rice Pilaf
2 cups Basmati rice
3 cups chicken or vegetable broth, or water
2 cups butternut squash, peeled and cut into small, bite-sized cubes
1 carrot, sliced and quartered into small pieces
2 Tbsp. butter or coconut oil or ghee
1 tsp. sea salt
1 small onion finely chopped
1 clove garlic, minced
2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. pepper
1/2 cup fresh parsley, chopped
Zest and juice from 1 lemon
Preheat oven to 375°. In a medium saucepan add the broth and bring to a boil. Remove from heat and stir in 1 Tbsp. butter or coconut oil or ghee and sea salt.
Place rice, butternut squash, and carrots in a 9”x 13” baking dish. Pour the boiling water over the rice and squash. Cover baking dish with foil and bake in the oven for 30 minutes.
While rice is cooking prepare the seasonings:
In the small saucepan over low heat melt the remaining 1 Tbsp. butter or coconut oil ghee
Sauté the onion until tender and golden. Add the garlic and saute for a couple of minutes.
Remove from heat. Stir in the thyme, marjoram, and pepper.
When rice is finished remove it from the oven and fluff it with a fork. Stir in the onion and spice mixture, parsley, and lemon zest and juice.