Butternut Squash Pilaf
Prep Time
15 minutes
Cooking Time
25 minutes
Yields
4
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 large garlic cloves, minced
2 cups peeled, diced, butternut squash
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 cups water
1 1/2 cups basmati or white long-grain rice or brown rice that has been soaked in water overnight
1 cup shredded fresh spinach or kale
1 can (15 ounces) red kidney beans, rinsed and drained
Directions
In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook for about 5 minutes. Stir often.
Stir in butternut squash, curry powder, pepper, salt, and cloves and cook for 1 minute.
Add the water, rice, kale or spinach, and beans stirring to incorporate. Bring to a simmer over medium-high heat.
Cover and cook over medium-low heat until all of the liquid is absorbed, roughly 18-19 minutes.
Remove from the heat, fluff the rice, and let stand for 10 minutes before serving.
Credit
150 Vegan Favorites, Author: Jay Solomon. Jay's original recipe calls for pumpkin or butternut squash. We used butternut because it is easier to peel