Butternut Squash and Brown Rice Pilaf Recipe

Name: Butternut Squash and Brown Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash peeled, halved and seeded; 2 1/2 tablespoons olive oil or other vegetable oil; 1 large red onion minced; 2 cloves garlic or to your own taste, minced; 2 tablespoons water; 1 1/2 tablespoon tomato paste; 1 cup brown rice instand or pre-cooked; 14 ounces stock 1 can, vegetable or any other broth, or use about 1 3/4 cups of water; 1/2 cup white wine; 1/2 cup fennel fronds chopped, from the top of the fennel; 2 tablespoons oregano freshly chopped; 3/4 teaspoon salt or to taste; 1 pinch cinnamon ground; 1 x black pepper freshly ground, to taste

Servings: persons

2 pounds butternut squash peeled, halved and seeded
2 1/2 tablespoons olive oil or other vegetable oil
1 large red onion minced
2 cloves garlic or to your own taste, minced
2 tablespoons water
1 1/2 tablespoon tomato paste
1 cup brown rice instand or pre-cooked
14 ounces stock 1 can, vegetable or any other broth, or use about 1 3/4 cups of water
1/2 cup white wine
1/2 cup fennel fronds chopped, from the top of the fennel
2 tablespoons oregano freshly chopped
3/4 teaspoon salt or to taste
1 pinch cinnamon ground
1 x black pepper freshly ground, to taste

1
Grate the squash through the large holes of a box grater.
2
Heat oil in a large nonstick skillet over medium-low heat.
3
Stir in onion, garlic and cook, until soft and lightly colored, about 11 minutes.
4
Mix together 2 tablespoons of water and tomato paste in a small bowl and stir into the pan.
5
Stir in rice until well mixed.
6
Stir in the squash and cook until the volume has been reduced enough to cover the pan.
7
Increase the heat to medium high, pour in broth or water and wine, cover and bring to a boil.
8
Reduce the heat to medium-low and cook, covered, stirring twice, until the rice has absorbed most of the liquid and the squash is tender, about 30 minutes.
9
Stir in fennel fronds, oregano, salt, cinnamon and pepper, gently mix until well combined.
10
Remove from the heat and allow to stand, covered, for 5 to 8 minutes.
11
Serve warm.

1984

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds butternut squash peeled, halved and seeded, 2 1/2 tablespoons olive oil or other vegetable oil, 1 large red onion minced, 2 cloves garlic or to your own taste, minced, and more.

Yes, Butternut Squash and Brown Rice Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Brown Rice Pilaf

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