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Butternut-Rice Pilaf

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.