Squash-rice Pilaf

Makes about 4 1/2 cups; 4 or 5 servings


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1 cup white basmati rice
2 teaspoons olive oil
1/4 cup pine nuts
2 cups fat-skimmed chicken broth or vegetable broth
Pine nuts
Chopped fresh cilantro


Rinse and drain rice. In a 12-inch frying pan over high heat, stir rice until dry, 2 to 4 minutes. Add olive oil and stir until rice grains are opaque, 2 to 3 minutes. Pour into a bowl. Pour 1/4 cup pine nuts into frying pan; stir over medium-high heat until lightly toasted, 2 to 3 minutes. Pour into another container. In pan, prepare golden spiced squash, mashing mixture in step 3. Stir in rice and broth. Bring to a boil over high heat, cover, reduce heat, and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes. Spoon into a serving bowl. Sprinkle with pine nuts and, if desired, chopped fresh cilantro.

Created date

May 2004

Nutritional Information

Calories 276
Caloriesfromfat 21 %
Protein 13 g
Fat 6.3 g
Satfat 0.8 g
Carbohydrate 47 g
Fiber 3.9 g
Sodium 308 mg
Cholesterol 0.0 mg