Curried Squash and Basmati Rice

Curried Squash and Basmati Rice
Photo by James Carrier

Ingredients

  • 1 tablespoon minced garlic
  • 1 ½ cups basmati rice, rinsed and drained
  • 2 cups minced onions
  • 1 pound butternut squash
  • 2 cups minced onions
  • 1 ½ cups basmati rice, rinsed and drained
  • 1/3 cup butter or margarine
  • + 13 more ingredients
    • 1 ½ tablespoons curry powder
    • About ½ teaspoon salt
    • About ½ teaspoon salt
    • 1/3 cup butter or margarine
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh cilantro
    • 3 cups fat-skimmed chicken or vegetable broth
    • 1 ½ tablespoons curry powder
    • 3 tablespoons minced fresh ginger
    • 3 tablespoons minced fresh ginger
    • 1 pound butternut squash
    • 1 tablespoon minced garlic
    • 3 cups fat-skimmed chicken or vegetable broth

1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).2. In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.3. Add rice and st...

View full recipe at My Recipes

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