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Autumn Rice Pilaf with Butternut Squash

Autumn Rice Pilaf with Butternut Squash

Swap out chicken broth for vegetable broth to make this a great go-to pareve side dish for fall.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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Servings

4 Servings

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 1 to 2 cloves garlic minced
  • 1 stalk celery finely chopped
  • 1¾ cup butternut squash cubed
  • ½ teaspoon kosher salt
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • Freshly ground black pepper
  • ¼ cup orzo
  • 1 cup long grain or basmati rice
  • 2 cups low-sodium chicken broth or vegetable broth
  • ¼ cup dried cranberries
  • ¼ cup toasted chopped pecans optional

Instructions

  • Heat oil in a large pan or pot, and sauté onions on medium-high heat until translucent, for 3 to 5 minutes. Add garlic and sauté for 1 minute more. 
  • Add celery, squash, and spices. Sauté for 3 minutes, stirring often. Add orzo and rice; brown for 1 minute. 
  • Pour in chicken broth and toss in cranberries. Return to simmer, then cover and reduce heat to low. 
  • Continue to cook on low heat for 25 to 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.