Rice Pilaf

9 ingredients
3 steps

Ingredients

  • 1 cup long grain rice blend
  • 2 1/2 cups chicken broth
  • 1 cup diced butternut squash
  • 1/2 cup diced yellow pepper
  • 1 tsp olive oil
  • 1/2 cup sliced scallions
  • 1/4 cup toasted sliced almonds
  • 2 tbsp fresh chopped chives
  • 2 tbsp fresh chopped parsley leaves

Directions

  1. 1
    Cook rice in chicken broth according to package instructions. Season. Fluff with a fork then transfer to a large bowl to cool for 20 mins.
  2. 2
    Meanwhile, cook butternut squash in boiling salted water until tender but still firm, about 5 mins. Drain and set aside.
  3. 3
    Saute pepper in olive oil for 2-3 mins, or until soft. Toss with rice, pepper, squash, scallion, almonds and herbs. Season.

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