Curried Squash and Basmati Rice
Photo: James Carrier
How to Make It
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.
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
Directions
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.
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