Rice Pilaf with Butternut Squash

rice-pilaf-with-butternut-squash marsfoodservices image


  • 1/4 cup butter
  • 1/2 cup shallots, fresh, minced
  • 2 lb. BEN’S ORIGINAL™ Converted® Brand Rice, uncooked
  • 11 cups chicken broth, hot
  • 20 oz. butternut squash, fresh, diced
  • 1 tsp. garlic pepper
  • 1/2 tsp. kosher salt
  • 1 cup Parmesan cheese, grated
  • 1/4 cup Italian flat leaf parsley, fresh, chopped

Rice Pilaf with Butternut Squash

Makes: 18 servings

Rice pilaf blend of BEN’S ORIGINAL™ Converted® Brand Rice, shallots and butternut squash simmered in chicken stock finished with a twist of sea salt, black pepper, grated Parmesan cheese and minced Italian parsley.


  1. Heat butter in a heavy saucepan; add shallots and sauté until tender. Add rice and stir to coat. Add chicken broth and butternut squash; bring to a boil, reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
  2. Add garlic pepper, salt, Parmesan cheese and parsley to rice pilaf and gently toss to blend. Hold warm.
  3. To serve, portion 1 cup rice pilaf on plate. Garnish with additional grated Parmesan cheese if desired.