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Crunchy Curry Rice and Squash Recipe

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This recipe for Crunchy Curry Rice and Squash is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c cubed seeded peeled butternut squash
1 Tbsp olive oil
1/4 tsp salt and pepper
1/4 tsp cumin
1 onion chopped
2 cloves of garlic chopped
1 c basmati rice
1 cinnamon stick
2 tsp curry powder
2 c chicken broth
1/3 c fresh cilantro
1/4 c roasted almonds, chopped
2 tsp lemon juice
1/4 c fresh pomegranate seeds
Directions:
Directions:
On greased rimmed baking sheet, toss together squash, half each of the oil, salt and pepper and the cumin. Roast 425 oven turning once, until tender and golden about 20 minutes.

Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion garlic, salt & pepper, stirring often, until onion is translucent, about 3 minutes. Add rice, cinnamon stick and curry powder; stir to coat. Add broth and bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains about 12 minutes. Let stand covered for 5 minutes, fluff with fork.

Discard cinnamon stick. Stir in squash, cilantro, almonds and lemon juice. Top with pomegranate seeds.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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