Squash-rice Pilaf Cooking method
Squash rice recipe Ingredients
• 1 cup white basmati rice
• 2 teaspoons olive oil
• 1/4 cup pine nuts
• Golden spiced squash
• 2 cups fat-skimmed chicken broth or vegetable broth
• Pine nuts
• Chopped fresh cilantro
Rinse and drain rice. In a 12-inch frying pan over high heat, stir
rice until dry, 2 to 4 minutes. Add olive oil and stir until rice
grains are opaque, 2 to 3 minutes. Pour into a bowl. Pour 1/4 cup
pine nuts into frying pan; stir over medium-high heat until lightly
toasted, 2 to 3 minutes. Pour into another container. In pan, prepare
golden spiced squash, mashing mixture in step 3. Stir in rice and
broth. Bring to a boil over high heat, cover, reduce heat, and simmer,
stirring occasionally, until rice is tender to bite, 20 to 25 minutes.
Spoon into a serving bowl. Sprinkle with pine nuts and, if desired,
chopped fresh cilantro.
Your Squash rice recipe is ready now
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