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Curried Squash and Basmati Rice
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
1 lb butternut squash
2 cups onion, minced
3 Tbsp fresh ginger, minced
1 Tbsp garlic, minced
1/3 cup butter
1-1/2 cups basmati rice
1-1/2 Tbsp curry powder
1/2 tsp salt
3 cups chicken or vegetable broth
2 Tbsp cilantro, chopped
Method/Steps
1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2 to 3/4-inch cubes (about 2-1/2 cups in total).
2. In a large pan over medium to low heat, sauté onions, ginger and garlic in butter, until onions are translucent, about 10 minutes.
3. Add rice and cook until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
4. Stir in salt, squash and broth. Bring to a boil over high heat. Let boil until the rice is foamy and visible above the water level. Stir. Cover, reduce heat to low, and let steam for 20 minutes. Turn off heat, stir in cilantro and adjust seasoning.
Wine and Spirits Match
Pop open a bottle of Sauvignon Blanc.