Butternut-Rice Pilaf

Name: Butternut-Rice Pilaf
Ingredients: 1 teaspoon olive oil; 1 cup chopped onion; 3 garlic cloves, minced; 3 cups (1/2-inch) peeled cubed butternut 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; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper

12 ingredients

1 steps

Ingredients

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (1/2-inch) peeled cubed butternut 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
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

Directions

1

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.