Butternut Squash & Brown Rice Pilaf
.
Yield
8 servingsPrep
18 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
butternut squash
peeled, halved and seeded |
|
| 2 ½ | 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 ½ | 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 |
|
| ½ | cup |
white wine
|
*
|
| ½ | cup |
fennel fronds
chopped, from the top of the fennel |
*
|
| 2 | tablespoons |
oregano
freshly chopped |
*
|
| ¾ | teaspoon |
salt
or to taste |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
butternut squash
peeled, halved and seeded |
|
| 38 | ml |
olive oil
or other vegetable oil |
|
| 1 | large |
red onion
minced |
|
| 2 | cloves |
garlic
or to your own taste, minced |
|
| 3E+1 | ml |
water
|
|
| 23 | ml |
tomato paste
|
|
| 237 | ml |
brown rice
instand or pre-cooked |
*
|
| 404.6 | ml/g |
stock
1 can, vegetable or any other broth, or use about 1 3/4 cups of water |
|
| 118 | ml |
white wine
|
*
|
| 118 | ml |
fennel fronds
chopped, from the top of the fennel |
*
|
| 3E+1 | ml |
oregano
freshly chopped |
*
|
| 3.8 | ml |
salt
or to taste |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Grate the squash through the large holes of a box grater.
Heat oil in a large nonstick skillet over medium-low heat.
Stir in onion, garlic and cook, until soft and lightly colored, about 11 minutes.
Mix together 2 tablespoons of water and tomato paste in a small bowl and stir into the pan.
Stir in rice until well mixed.
Stir in the squash and cook until the volume has been reduced enough to cover the pan.
Increase the heat to medium high, pour in broth or water and wine, cover and bring to a boil.
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.
Stir in fennel fronds, oregano, salt, cinnamon and pepper, gently mix until well combined.
Remove from the heat and allow to stand, covered, for 5 to 8 minutes.
Serve warm.
