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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup white basmati rice |
2 teaspoons olive oil |
1/4 cup pine nuts |
golden spiced squash |
2 cups fat-skimmed chicken broth or vegetable broth |
pine nuts |
chopped fresh cilantro |
Directions:
1. Rinse and drain rice. In a 12-inch frying pan over high heat, stir rice until dry, 2 to 4 minutes. Add olive oil and stir until rice grains are opaque, 2 to 3 minutes. Pour into a bowl. Pour 1/4 cup pine nuts into frying pan; stir over medium-high heat until lightly toasted, 2 to 3 minutes. Pour into another container. In pan, prepare golden spiced squash, mashing mixture in step 3. Stir in rice and broth. Bring to a boil over high heat, cover, reduce heat, and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes. Spoon into a serving bowl. Sprinkle with pine nuts and, if desired, chopped fresh cilantro.
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