Squash & Red Pepper Pilaf

Name: Squash & Red Pepper Pilaf
Ingredients: 2 cups Large Dice Butternut Squash; 1 cup Medium Dice Red Bell Pepper; 1-1/2 cup Roughly Chopped Onions; 1 whole Bay Leaf; 1/2 teaspoons Salt; 1/4 teaspoons Freshly Ground Pepper; 1/4 cups Extra Virgin Olive Oil; 1 cup Long Grain White Rice; 1-3/4 cup Water; 1/3 cups Pepitas {pumpkin Seeds}, Toasted

10 ingredients

3 steps

Ingredients

2 cups Large Dice Butternut Squash
1 cup Medium Dice Red Bell Pepper
1-1/2 cup Roughly Chopped Onions
1 whole Bay Leaf
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Pepper
1/4 cups Extra Virgin Olive Oil
1 cup Long Grain White Rice
1-3/4 cup Water
1/3 cups Pepitas {pumpkin Seeds}, Toasted

Directions

1

Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, salt and freshly ground pepper for 10 minutes, or until the vegetables begin to brown.
2

Add the rice and stir until the grains are coated in oil. Add the water and bring to a boil. Reduce the heat to low and cook, covered, for 20 minutes. Remove the skillet from the heat and let it stand, covered, for 10 minutes. Fluff with a fork, check the seasoning and sprinkle with the toasted pepitas.
3

(Recipe adapted from Gourmet Magazine. See related blog post link for full credit.)