Options

Format:
Include:
PRINT
See more
Photo: James Carrier Photo by: Photo: James Carrier

Curried Squash and Basmati Rice

Sunset NOVEMBER 2000

  • Yield: Makes about 7 cups; 8 servings

Ingredients

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

Preparation

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

4. 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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 32%
  • Protein: 7.9g
  • Fat: 8.5g
  • Saturated fat: 4.7g
  • Carbohydrate: 37g
  • Fiber: 2.3g
  • Sodium: 270mg
  • Cholesterol: 20mg
advertisement
advertisement