Curried Squash and Basmati Rice

Curried Squash and Basmati Rice
Photo by James Carrier

Ingredients

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

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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