BROWN RICE BUTTERNUT SQUASH BRUSSELS SPROUTS PILAF

INGREDIENTS

  • 2 cups brown rice
  • 4 cups College Inn vegetable broth
  • 2 lbs butternut squash, chopped
  • 3 tbs olive oil
  • 20 oz shaved brussels sprouts
  • 1/3 cup dried cranberries
  • 1/2 cup pecans, chopped
  • fresh rosemary
  • 1/2 tsp celtic salt

DIRECTIONS

  1. Add the rice and broth to your rice cooker and cook until tender.
  2. On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.
  3. Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.

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