Brown Rice Pilaf with Acorn Squash and Raisins

Makes: 4-6 servings
Free of: gluten and all top allergens

 

Ingredients

  • 1/4 cup (160 mL) olive oil
  • 1 acorn squash, peeled, seeded and diced
  • 1 cup (250 mL) onion, diced
  • 1 cup (250 mL) carrots, diced
  • 1/2 cup (120 mL) celery, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 cups (475 mL) long grain brown rice, rinsed
  • 1 cooking apple, peeled, grated
  • 4 cups (950 mL) vegetable stock [Look for allergen-free, GF brand]
  • 1/2 cup (120 mL) raisins
  • Pinch salt and pepper

Instructions

  1. In a large heavy saucepan, heat olive oil over medium heat.
  2. Add to pan squash, onion, carrots and celery. Cook for 3-4 minutes, stirring often.
  3. Stir in garlic, ginger, rice and apple
  4. Pour in stock, along with raisins, salt and pepper
  5. Reduce heat to low, cover and cook for 40-45 minutes, until rice is tender
  6. Serve as a side or enjoy as a vegetarian main course.