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Rice: Butternut Rice Pilaf

Source of Recipe

Cooking Light 1998-09


List of Ingredients

1 teaspoon olive oil (or use broth or cooking spray to saute)
1 cup chopped onion
3 garlic cloves minced
3 cups peeled cubed butternut 1/2 inch cubes- or other winter squash, about 1 pound
2 cups water
1 cup uncooked long-grain rice
1/2 cup bottled roasted red bell peppers chopped
1 teaspoon dried rubbed sage
1 teaspoon lemon juice
(original recipe called for 1/2 teaspoon salt)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper


Recipe

Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and saute 3 minutes. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in bell peppers and remaining ingredients.