Butternut Squash Basmati Rice

Name: Butternut Squash Basmati Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 237 milliliters basmati rice; 473 milliliters 3/4 pound butternut squash, peeled; cut into 1/4-inch dice; 2 teaspoons kosher salt; 1 teaspoon mustard seeds; 1 Tbsp unsalted butter; 473 milliliters water; 1 teaspoon whole cumin seeds

Butternut Squash Basmati Rice is a gluten free, fodmap friendly, and vegetarian hor d'oeuvre. This recipe serves 15. One serving contains 62 calories, 1g of protein, and 1g of fat. Head to the store and pick up basmati rice, butter, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds.

Ingredients you will need

Mustard Seeds

Cumin

Pop

Add the rice and diced squash and stir to coat with the butter.

Ingredients you will need

Butter

Squash

Rice

Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes.

Ingredients you will need

Squash

Water