Brown rice butternut squash brussels sprouts pilaf

Yesterday I made this brown rice butternut squash brussels sprouts pilaf and of course I added the ingredient that I am most obsess with lately, butternut squash. This combo was awesome. Mixed in with the pecan and cranberries it was rather unique and tasty!

I am purchasing the butternut squash already chopped, which saves me a lot of time. We all know how tricky butternut squash can be being so hard and all. The extra dollar to buy it already prepped is worth every penny for me.

This time around the brown rice turned out quite tasty. I used College Inn broth instead of plain water to make it. It gave the recipe a better flavor, especially with the other veggies in the recipe. It complemented the recipe rather well.

Just a little bit about College Inn:

• College Inn helps me make meals that matter
• College Inn uses the highest quality ingredients, has home-style flavor, and delicious aroma
• College Inn has premium quality ingredients (farm-grown vegetables, perfect balance of seasoning)
• College Inn has been around for nearly 100 years, since 1923, it’s #1 selling brand of broth in northeast

You can purchase it at your local Wal-Mart and you can use any flavor for the rice. Anyone will work perfectly, I used the vegetable kind this time.

Because I can’t live without my rice cooker, given the fact that we eat a lot of rice in my house, this is what I used to make my rice in. Alternatively, if you don’t have a rice cooker you can cook the rice in your stove top in a separate pan.

Well I hope you like this brown rice butternut squash brussels sprouts pilaf. For us it was rather delicious and perfect for the holidays ahead so I might make it again this coming week. It was a hit and everyone enjoyed it!

Enjoy!

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Brown rice butternut squash brussels sprouts pilaf

Miyram's original recipe

Yield: 8 servings

Total Time: 25 minutes

Ingredients:

• 2 cups brown rice
• 4 cups College Inn vegetable broth
• 2 lbs butternut squash, chopped
• 3 tbs olive oil
• 20 oz shaved brussels sprouts
• 1/3 cup dried cranberries
• 1/2 cup pecans, chopped
• fresh rosemary
• 1/2 tsp celtic salt

Directions:

Add the rice and broth to your rice cooker and cook until tender.

On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.

Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.

NOTE: If you don't have a rice cooker you can cook the rice in your stove top.

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.