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