Butternut-Rice Pilaf

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 6%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.1g
  • Carbohydrate: 55.1g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 357mg
  • Calcium: 82mg

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

Preparation

  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.
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