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Autumn Rice Pilaf with Butternut Squash

 

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Autumn Rice Pilaf with Butternut Squash
 

 

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Recipe

Autumn Rice Pilaf with Butternut Squash

Here is a great way to use up leftover raw squash – a great go-to side dish for the fall.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1-2 garlic cloves, minced
  • 1 stalk celery, finely chopped
  • 1 3/4 cups butternut squash, cubed
  • 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1/2 teaspoon sage
  • freshly ground pepper
  • 1/4 cup orzo
  • 1 cup long grain or basmati rice
  • 2 cups low-sodium chicken stock
  • 1/4 cup dried cranberries
  • Optional: ¼ cup toasted chopped pecans

Directions

Heat oil in a large skillet or pot, and sauté onions on medium-high heat until translucent, about 3-5 minutes. Add garlic and sauté for 1 minute. Add celery, squash and spices, and sauté for another 3 minutes, stirring often. Add orzo and rice; brown for 1 minute. Add chicken stock and cranberries. Return to simmer, then cover and reduce heat to low. Continue to cook on low heat for about 25-30 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork and season to taste with salt and pepper.

Top with toasted chopped pecans if desired.

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About Naomi Ross

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For Naomi Ross, her kitchen is her canvas.  As a kosher cooking instructor, food writer and recipe developer, Naomi strives to bring inspiration into the home kitchen, integrating cooking basics with a love of good food.  Naomi lives with her husband, four children and grandmother in Woodmere, NY.  She teaches regularly at the Center for Kosher Culinary Arts and the Kosher Culinary Institute of the Five Towns.  In addition, she gives group demonstrations and private lessons throughout the tri-state area.  To learn more check out her website: http://www.jewishcookingconcepts.com/index.php

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