Butternut-Brown Rice Pilaf

By happy coincidence, butternut squash and brown rice take the same amount of time to cook. So this hearty curried pilaf is a one-pot wonder.

1-1/2 cups peeled, diced (1/4-inch) butternut squash (about 1 small)
1 cup long-grain brown rice
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3/4 teaspoon curry powder
1/4 pound green beans, cut into 1/4-inch pieces
2 tablespoons chopped fresh basil leaves

1. In a medium saucepan, combine the squash, brown rice, broth, water, and curry powder, and bring to a boil over high heat. Reduce to low, cover, and simmer for 25 minutes.
2. Add the green beans, stir to combine, and cook over low heat until the rice is just tender, about 5 minutes. Stir in the basil.

Makes 4 servings.
Per serving: 223 calories, 3.3g total fat (0.8g saturated), 2mg cholesterol, 5g dietary fiber, 44g carbohydrate, 5g protein, 460mg sodium.