Butternut-Brown Rice Pilaf
By happy coincidence, butternut squash and brown rice take the same amount of time to cook. So this hearty curried pilaf is a one-pot wonder.
  • 1-1/2 cups peeled, diced butternut squash (about 1 small)
  • 1 cup long-grain brown rice
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup water
  • 3/4 teaspoon curry powder
  • 1/4 pound green beans, cut into 1/4-inch pieces
  • 2 tablespoons chopped fresh basil leaves

1. In a medium saucepan, combine squash, brown rice, broth, water, and curry powder, and bring to a boil over high heat. Reduce to low, cover, and simmer 25 minutes.

2. Add green beans, stir to combine, and cook over low heat five minutes or until rice is just tender. Stir in basil.

Nutritional Information
Per serving: 223 calories, 3.3g total fat, .8g saturated fat, 1.2g monounsaturated fat, 1g polyunsaturated fat, 5g dietary fiber, 5g protein, 44g carbohydrate, 2mg cholesterol, 460mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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