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Butternut Squash Rice Pilaf

Ingredients

  • 2 lbs. of butternut squash, peeled and diced small
  • 2 cups of brown rice, uncooked
  • 32 oz. of vegetable broth
  • 1.5 TB of curry powder
  • 1/2 pound of green peas
  • 3-4 TB of fresh basil, finely chopped (or 1 TB dry basil)
  • to taste of salt & pepper

Steps

  1. In a medium saucepan, combine squash, brown rice, broth, water, and curry powder and bring to a boil over high heat.
  2. Reduce to low, cover, and simmer for 25 minutes.
  3. Add green peas, stir to combine without mashing the squash, and cook over low heat for five minutes or until the rice is just tender. Stir in basil.

Sourced from: VT Feed

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