Butternut & Brown Rice Pilaf

Boost the flavor and nutrients of plain old pilaf by adding delicious butternut squash.

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Butternut & Brown Rice Pilaf

  • Author: Tammie Duggar


1½ cups Basmati brown rice

2½ cups chicken or vegetable broth

2 cups butternut squash, peeled and cut into small, bite-sized cubes

2 Tbsp. butter or coconut oil or ghee

1 tsp. sea salt

1 small onion finely chopped

1 clove garlic, minced

2 tsp. thyme

1/2 tsp. marjoram

1/4 tsp. pepper

1/2 cup fresh parsley, chopped

Zest and juice from 1 lemon


Preheat oven to 375°.  In a medium sauce pan add the broth and bring to a boil.  Remove from heat and stir in 1 Tbsp. butter or coconut oil or ghee and sea salt.

Place rice and butternut squash in an 8”x 8” baking dish. Pour the boiling water over the rice and squash.  Cover baking dish with foil and bake in the oven for 1 hour.

While rice is cooking prepare the seasonings:

In a small frying pan over low heat melt the remaining 1 Tbsp. butter or coconut oil ghee

Sauté the onion until tender and golden.  Add the garlic and saute for a couple minutes.

Remove from heat. Stir in the thyme, marjoram and pepper.

When rice is finished remove from oven and fluff with a fork.  Stir in the parsley and lemon zest and juice.

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