Savory Rice Pilaf

The crispy, creamy butternut squash can be roasted ahead of time to avoid taking up valuable oven space. The warmth from the rice will wilt the spinach and you can certainly toss in a pinch of fresh herbs (rosemary, sage, or even cilantro are all brilliant). 

Not a squash fan? You could sub mushrooms or some cooked diced zucchini. Choose vegetable broth if you’re cooking for a vegetarian or vegan, or use chicken broth if you’re not. Anything homemade will be especially delicious.

You can also add cooked sausage or diced zucchini or even bell peppers!

Serves: about 8 servings as a side dish

INGREDIENTS

• 2 Tbsp olive oil
• 2 stalks celery, diced
• 1 small onion, diced
• 2 cups rice, rinsed (I prefer brown rice)
• 4 cups vegetable or chicken broth (bonus points for homemade)
• salt and pepper, to taste
• 2 cups diced, roasted squash (or other cooked veggies of choice)
• 1 cup minced spinach (optional)
• ½ cup toasted almonds (or smoked almonds)

INSTRUCTIONS

Heat olive oil in a large saucepan over medium heat. add celery and onion and cook over medium heat until crisp-tender, about 5 minutes. Add rice and stir to coat. Cook 1-2 minutes, to slightly toast the rice (it will probably not color). Pour in broth, along with a pinch of salt and pepper.

Cover and bring to a boil over medium heat. Reduce heat to low and let cook another 15 minutes or so, until all the liquid has been absorbed and the rice is tender. Fluff rice with a fork and fold in cooked squash and spinach. Garnish with almonds just before serving.

Source: One Lovely Life