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 |
- In a medium saucepan, combine squash, brown rice, broth, water, and curry powder, and bring to a boil over high heat.
- Reduce to low, cover, and simmer 25 minutes.
- Add green beans, stir to combine, and cook over low heat five minutes or until rice is just tender.
- Stir in basil.