Butternut & Cranberry Rice Pilaf

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, and carrots are more affordable.

cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Dried cherries provide a similar tartness, while raisins are often less expensive.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: chicken broth

Using water with herbs reduces sodium and calories, while chicken broth is often cheaper.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are heart-healthy, and sunflower seeds are often more affordable.

Melt butter in a pot.

Add white rice and cook until it starts to brown.

Add remaining rice and quinoa to the pot.

Pour in vegetable broth and bring to a low simmer.

Cover the pot and turn heat down to low until rice is cooked and water is absorbed.

In a separate pan, sauté butternut squash in olive oil until browned on all sides.

Add dried cranberries and golden raisins to the butternut squash, cooking for about a minute to soften.

Once rice is cooked, combine it with the sautéed butternut squash, cranberries, raisins, chopped pine nuts, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens