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.⁠