Fall Pilaf

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. Yehi ratzon sheyikara gzar dineinu v’yikaru l’fanecha zechuyoseinu.

SERVES 8

• 2 Tbsp olive oil
• 1 red onion, diced
• 1 cup diced butternut squash
• 2 cups jasmine rice
• 3 cups water
• 1 Tbsp salt, or to taste
• ¹⁄₂ cup pomegranate arils (optional)
• ¹⁄₄ cup chopped fresh parsley

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

Add rice and stir to coat in residual oil from the pan. Add salt and water and cover tightly. Turn heat to medium low. Cook until water has completely evaporated, about 10 minutes. Turn off heat and allow the rice to steam for another 5 minutes.

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

(Originally featured in Family Table, Issue 710)