Butternut Squash Pilaf
| Serves: | 6 |
| Serving Size: | 201 calories, 35g carbs, 5g protein, 5g fat, <1g saturated fat, 4g fiber, 199mg sodium |
|
NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet) |
Ingredients:
| 2 tsp olive oil | 2 cups vegetable or fat-free reduced sodium chicken broth |
| ½ cup minced onion | 3 cups peeled and diced butternut squash |
| 2 garlic cloves, minced | 2 Tbsp chopped fresh parsley |
| ¼ cup slivered almonds | ½ cup dried cranberries |
| 1 cup brown rice | salt and pepper, to taste |
|
1 tsp ground cumin (optional) |
1 tsp dried oregano |
Directions:
1. In medium saucepan, heat oil over medium-high heat. Add onion and garlic and saute 2 minutes, until soft.
2. Add almonds and cook 1-2 minutes, until golden. Add rice, cumin and oregano and stir to coal. Add broth and bring to boil.
3. Reduce heat to low, cover and cook 30 minutes or until rice is completely cooked and squash is tender.
4. Remove from heat and stir in parsley and cranberries. Season with salt and pepper, to taste.
Recipe from: From: American Institute for Cancer Research NEWSLETTER, Fall 2005
Trial Administration