Butternut Squash Rice Pilaf Recipe
This Rice Pilaf is a classic side dish that goes well with nearly any meal. It’s simple, fluffy, and flavorful.
Rice can be a boring side dish, but this pilaf will bring a burst of flavor to boring rice. Pilaf is one of those recipes that you can change up by adding different veggies and spices to fit your flavor preferences. Get creative with pilaf and share your new additions.
Rice pilaf can be made a day or two ahead of time and reheated. I actually like it better the next day as the flavors have time to combine together. You can also make a bigger batch using a larger baking dish and freeze for up to two months.
When reheating the rice you can place it in a large saucepan with just enough water or broth to cover the bottom of the pan. Bring the liquid to a boil, reduce heat to low, add in the rice, cover and allow to steam for a couple of minutes. Stir often so the rice doesn’t scorch. You can also reheat in the microwave. Still, add a little liquid and cover the dish so the rice doesn’t dry out.
BUTTERNUT SQUASH RICE PILAF RECIPE
- 1½ c Jasmine or Basmati brown rice
- 2½ c chicken or vegetable broth
- 2 c butternut squash, peeled and cut into small ¼-½ inch cubes
- 2 T coconut oil or ghee
- 1 t sea salt
- 1 small onion finely chopped
- 1 clove garlic, minced
- 2 t thyme
- 1/2 t marjoram
- 1/4 t pepper
- 1/2 c fresh parsley, chopped
- Zest and juice from 1 lemon
- Preheat oven to 375°.
- Place the rice in a strainer, and rinse for 2 minutes. Place rinsed rice and butternut squash in an 8”x 8” baking dish.
- In a medium saucepan add the broth and bring to a boil. Remove from heat and stir in 1 tablespoon coconut oil or ghee and sea salt.
- Pour the boiling water over the rice and squash. Cover baking dish with foil and bake in the oven for 1 hour.
- While rice is cooking prepare the seasonings: Return the saucepan to the stovetop on medium-low heat. Add the remaining 1 tablespoon coconut oil or ghee. Once oil or ghee is melted, sauté the onion until tender and golden. Add the garlic and sauté for a couple of minutes. Remove from heat. Stir in the thyme, marjoram, and pepper.
- When rice is finished remove from oven and fluff with a fork. Stir in the sautéed mixture, add the parsley, lemon zest, and juice.