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Curried Squash and Basmati Rice





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Makes about 7 cups; 8 servings

Curried Squash and Basmati Rice




Photo: James Carrier
 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
Step 1
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).

Step 2
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.

Step 3
3

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

Step 4
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories240
% Daily Value *
Total Fat 8.5g11%

Saturated Fat 4.7g24%
Cholesterol 20mg7%
Sodium 270mg12%
Total Carbohydrate 37g14%

Dietary Fiber 2.3g9%
Protein 7.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.