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Butternut-Brown Rice Pilaf
Nb persons: 4
Yield:
Preparation time:
Total time: 38 min.
Source: AvMed Magazine
6 cups | peeled, diced butternut squash, (1 small) |
2 cups | long grain brown rice |
4 | vegetable bouillon cubes, large cubes |
32 oz | water, 4 cups |
2 oz | chopped fresh basil leaves |
2 tsp | curry powder |
10 oz | fresh sliced mushrooms, best is 12oz |
In a large pan, combine squash, brown rice, broth, water and curry powder. Bring to a boil over high heat. Reduce to low, cover and simmer 20 minutes.
Add mushrooms. Stir to combine and cook over low heat 8 minutes or until rice is just tender. Stir in basil.
Servings: 1 week
Nutrition information per serving: 223 calories; 3.3g total fat (8 g saturated; 1.2 g monounsaturated; 1 g polyunsaturated); 2mg cholesterol; 44 g carbohydrate; 5 g protein; 5 g dietary fiber; 460 mg sodium.
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