Curried Squash And Basmati Rice Recipes

CURRIED SQUASH AND BASMATI RICE

Curried Squash and Basmati Rice image

Make and share this Curried Squash and Basmati Rice recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or 1/3 cup margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
1/2 teaspoon salt
3 cups de-fatted chicken broth or 3 cups vegetable broth
2 tablespoons chopped fresh cilantro

Steps:

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).
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.
Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
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.

Nutrition Facts : Calories 247.5, Fat 9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 390.9, Carbohydrate 39, Fiber 3.4, Sugar 3.4, Protein 4.3

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