Saturday, November 14, 2009

Squash & Red Pepper Pilaf

I think it's such a bummer that Gourmet magazine is gone. This recipe is from their final issue {November 2009}.
When I read it, my initial thought was that it sounded really healthy. Secondly, it looked very easy & quick. I love that it's a simple way to add some extra nutrition into plain ole' rice. It reminds me a bit of risotto...just lighter.
If you're not a fan of butternut squash, or bell peppers, you can easily substitute any veggie you'd like.

Begin by prepping some ingredients. Large dice 3/4 cups of butternut squash, medium dice a 1/2 cup of red bell pepper & coarsely chop 1 1/2 cups onion. You'll also need 1 bay leaf {fresh, or dried}. Heat a 1/4 cup of extra-virgin olive oil in a large skillet over medium heat. Saute the vegetables for 10 minutes, or until beginning to brown.

Add in 1 cup of long grain white rice. Toss to coat the rice grains with the oil. Add in 1 3/4 cups of water & bring to a boil. Reduce the heat to low, cover & cook for 20 minutes {don't open the lid during cooking}. While the rice is cooking, toast 1/3 cup of raw pepitas {pumpkin seeds} over medium heat, in a dry skillet, for about 4 minutes.

When the rice is done, remove the skillet from the heat & let it sit, covered, for 10 minutes. Fluff the rice with a fork, season with some more salt & pepper {if needed} & sprinkle with the pepitas.

Squash & Red Pepper Pilaf

Adapted from Gourmet Magazine, November 2009
Serves 6

2 cups {large dice} butternut squash
1 cup {medium dice} red bell pepper
1 1/2 cups (roughly chopped) onion
1 bay leaf
1/4 cup extra-virgin olive oil
1 cup long grain white rice
1 3/4 cups water
1/3 cup raw pepitas (pumpkin seeds), toasted

Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, 1/2 teaspoon salt & 1/4 teaspoon freshly ground pepper, for 10 minutes, or until the vegetables begin to brown.
Add the rice & stir until the grains are coated in oil. Add the water & bring to a boil. Reduce the heat to low & cook, covered, for 20 minutes. Remove the skillet from the heat & let it stand, covered for 10 minutes. Fluff with a fork, check the seasoning & sprinkle with the toasted pepitas.

Click here for the printable recipe.


Johanna said...

This looks delicious! I love all the pretty colors.

Beatrice said...

Beautiful photographs -- and I bet this is delicious!

Katy said...

I tried this tonight and it was delicious - I did vary it a bit by roasting the squash and pepper in the oven first, since I love the caramelized edges you get that way.

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