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Butternut-Brown Rice Pilaf

Adapted from “The Healing Kitchen”,
By happy coincidence, butternut squash and brown rice take the same amount of time to cook. So this hearty curried pilaf is a one-pot wonder. This dish is a good source of beta-carotene.
Makes 4 servings
1-1/2 cups peeled, diced butternut squash (about 1 small)
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3/4 teaspoon curry powder
1/4 pound green beans, cut into 1/4-inch pieces
2 tablespoons chopped fresh basil leaves
1 cup Brown Rice
  1. In a medium saucepan, combine squash, brown rice, broth, water, and curry powder, and bring to a boil over high heat.
  2. Reduce to low, cover, and simmer 25 minutes.
  3. Add green beans, stir to combine, and cook over low heat five minutes or until rice is just tender.
  4. Stir in basil.
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