Showcase the color and flavor of fall’s harvest with this easy yet deeply satisifying vegetarian (and vegan) meal. Use brown rice (versus white) for a heartier dish.
In a large saucepan over medium-high heat, saute butternut squash and onion in oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant).
Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.
Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.