Squash-rice Pilaf

Yield: Makes about 4 1/2 cups; 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 21%
  • Protein: 13g
  • Fat: 6.3g
  • Saturated fat: 0.8g
  • Carbohydrate: 47g
  • Fiber: 3.9g
  • Sodium: 308mg
  • Cholesterol: 0.0mg


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


  1. 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.
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