Curried Squash and Basmati Rice

Curried Squash and Basmati Rice
Photo by James Carrier

Ingredients

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

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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