Butternut Squash Rice Pilaf
60 minutes
American
Serves: 4-6
Butternut Squash Rice Pilaf. A recipe as cozy as fall. Creamy and subtle, sweet hints thanks to butternut squash. That essential crunch with the help of lightly toasted pumpkin seeds. But of course the star of this dish is Royal® Basmati Rice.
Ingredients
1 1/2 cups Royal® Basmati Rice
4 tbsp unsalted butter
1/4 cup pumpkin seeds
2 shallots finely chopped
2 tsp minced garlic
1 cup freshly diced butternut squash
1/2 tsp turmeric powder
Black ground pepper to taste
1 inch cinnamon stick
2 star anise
3 cups chicken broth
1/4 cup chopped sage leaves
Salt if needed
Preparation
- In a pan add butter. Once melted add pumpkin seeds. Fry for a couple of minutes. Remove from the pan and set it aside.
- In the same pan add finely chopped shallots. Sauté for 4-5 minutes before adding minced garlic. Mix well. Next add chopped butternut squash. After stirring add turmeric and pepper. Stir for a few minutes. Also add cinnamon stick and star anise at this point. Carefully pour the broth. Mix and let it come to a boil.
- Now measure Royal® basmati rice right from the bag. Make sure the rice is an inch under the broth. You can figure that out with the help of a cooking utensil.
- Now depending on your chicken broth, add or omit the addition of salt. Once the broth is 80% absorbed into the rice, place the lid and bring the flame down to simmer. Let it cook for 20 more minutes.
- Serve the rice with sprinkling sage and toasted pumpkin seeds to the fluffed rice. This rice dish will be such a great addition to your holiday festivities!
