Butternut-Rice Pilaf

Cooking Light
4 servings (serving size: 1 1/4 cups)


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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


Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté 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.

Created date

September 1998

Nutritional Information

Calories 253
Caloriesfromfat 6 %
Fat 1.7 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.3 g
Protein 5.1 g
Carbohydrate 55.1 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 357 mg
Calcium 82 mg