Wednesday, July 20, 2011

Pilaf With Butternut

Pilaf With Butternut

2 T. olive oil
1 T. butter
1/3 c. orzo
1 T. minced garlic (heaping gob!)
1 c. jasmine rice
1 & 3/4 c. chicken broth
s&p, to taste
1/4 tsp. thyme, dried
2 c. diced butternut squash

Add olive oil and butter to a large skillet. Once butter's melted, add orzo, stirring often, until browned. (Only takes a couple of minutes.) Add garlic, rice, broth and s&p and thyme. Cover and bring to a boil, then reduce heat to simmering. Add diced squash and cover again and simmer until broth has been absorbed and butternut's tender, approximately 10-15 mns. Fluff with fork before serving. You could sprinkle on a little parmasen, too, before serving.

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