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Recipe by Michal Frischman

Fall Pilaf

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Fall Pilaf
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - No Refined Sugar

Rice is supposed to be easy, even rice that looks fancy when you serve it, and this one delivers. I know that not everyone loves cooking with fresh herbs, but the parsley does an amazing job freshening up the carb-on-carb situation.

Ingredients

Main ingredients

  • 2 tablespoons Gefen Olive Oil

  • 1 red onion, diced

  • 1 cup diced butternut squash

  • 2 cups jasmine rice

  • 3 cups water

  • 1 tablespoon salt, or to taste

  • 1/2 cup pomegranate arils (optional)

  • 1/4 cup chopped fresh parsley

Directions

Prepare the Fall Pilaf

1.

Heat oil in a heavy frying pan that has a lid.

2.

Add onion and sauté until translucent. Add squash and cook until you begin to see some browning and you can easily pierce the pieces with a fork, but they’re not yet mushy.

3.

Add rice and stir to coat in residual oil from the pan. Add salt and water and cover tightly.

4.

Turn heat to medium low. Cook until water has completely evaporated, about 10 minutes.

5.

Turn off heat and allow the rice to steam for another five minutes.

6.

Fluff with a fork, then add pomegranate arils and parsley. Serve warm or at room temperature.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

butternut squash fall flavors Michal Frischman Michal Frishman pilaf pomegranate rice pilaf Rosh Hashana Succos Succot Sukkos
Fall Pilaf

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