3 cups butternut squash, peeled and cubed into ½”-1” pieces
2 cups water or chicken broth
1 cup uncooked long grain brown rice
½ cup roasted red peppers, chopped
1 tsp dried sage
1 tsp lemon juice
1/2 tsp cumin
Salt and pepper to taste
Heat coconut oil in large saucepan over medium heat. Add onion and garlic, and sauté 3 minutes. Add squash, water (or stock), and rice, and bring to a boil. Cover and reduce heat, simmer 20 minutes or until liquid is absorbed. Stir in peppers and remaining ingredients. Makes 4 servings (and is great left-over!)
Butternut Rice Pilaf
Butternet Rice Pilaf served with Pineapple Barbecue Roasted Salmon
Butternut Rice Pilaf (to be served with Pineapple BBQ Roasted Salmon)
1 tsp coconut oil
1 cup chopped onion
3 garlic cloves, minced
3 cups butternut squash, peeled and cubed into ½”-1” pieces
2 cups water or chicken broth
1 cup uncooked long grain brown rice
½ cup roasted red peppers, chopped
1 tsp dried sage
1 tsp lemon juice
1/2 tsp cumin
Salt and pepper to taste
Heat coconut oil in large saucepan over medium heat. Add onion and garlic, and sauté 3 minutes. Add squash, water (or stock), and rice, and bring to a boil. Cover and reduce heat, simmer 20 minutes or until liquid is absorbed. Stir in peppers and remaining ingredients. Makes 4 servings (and is great left-over!)
– AM
Tags: butternut rice pilaf, coconut oil, Coconut Oil Cooking, coconut oil recipes, dinner, easy dinner, easy recipes, Kelapo Coconut Oil, organic coconut oil, rice, rice pilaf, savory, side dish, vegetarian