Roasted Butternut Squash & Red Grape Pilaf
Ingredients
- 2 cups BEN’S ORIGINAL™ Converted® Brand Rice
- 4 cups water
- 1 tablespoon vegetable stock base
- 1 tablespoon butter
- 2 cups butternut squash, diced, roasted
- 1 tablespoon butter
- 1/4 cup sage, chopped
- 1 cup red seedless grapes, halved
- 1/2 cup white wine
- 1/2 cup shaved parmesan
Roasted Butternut Squash & Red Grape Pilaf
Makes: 6 servings
Direction
- Prepare rice with water and vegetable stock base.
- While rice is cooking sauté butternut squash, sage and grapes in butter. Deglaze with white wine and sauté until well combined.
- Once rice has cooked, mix into vegetable sauté.
- Serve warm and garnish with shaved parmesan.