Curried Squash and Basmati Rice

Name: Curried Squash and Basmati Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters basmati rice, rinsed and drained; 79 milliliters butter or margarine; 454 grams butternut squash; 2 Tbsps curry powder; 2 Tbsps chopped fresh cilantro; 3 Tbsps minced fresh ginger; 1 Tbsp minced garlic; 473 milliliters minced onions; 1 teaspoons About salt; 710 milliliters fat-skimmed chicken or vegetable broth

This recipe serves 8. One serving contains 248 calories, 4g of protein, and 8g of fat. If you have cilantro, butter, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Peel squash and cut in half lengthwise.

Ingredients you will need

Squash

Remove and discard seeds.

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Seeds

Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).

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Squash

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.

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Butter

Garlic

Ginger

Onion

Equipment you will use

Frying Pan

Add rice and stir often until opaque, about 5 minutes.

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Rice

Add curry powder and stir for 30 seconds longer.

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Curry Powder

Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.

Ingredients you will need

Cilantro