Rice with Curried Butternut Squash. Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Remove the pan from heat and stir in the squash, rice, almonds, and raisins.
I found cheap butternut squash at the supermarket nearby, and I was so thrilled! I decided to experiment a bit and it turned out great. I guess I'll cook more butternut squash dishes in the future. You can have Rice with Curried Butternut Squash using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Rice with Curried Butternut Squash
- Prepare 250 gr of butternut squash, peeled and grated.
- Prepare 1/2 of onion, diced.
- It's 1 tbsp of olive oil.
- You need 3 cups of steamed rice.
- It's 1/2 tsp of curry powder (I used Japanese curry powder).
- You need 2 tsp of powdered broth (I used mushroom).
In a large casserole dish, combine cooked rice, spinach, cooked butternut squash, chickpeas. Pour onions and coconut milk over the rice mixture. This savory Butternut Squash Red Curry with Coconut Rice stars U. S.-grown Jasmine rice and comes to us from our friend Laura Harshbarger of GlowinglyWell.
Rice with Curried Butternut Squash instructions
- Prepare your pan. Stir-fry the onion with the oil until translucent..
- Add grated butternut squash. Continue stirring every now and then until the butternut squash is cooked. (The color will deepen.) Add curry powder, then powdered broth, continue stirring until well combined..
- Add rice. Mix well. And serve..
- I serve it with chicken. My family loves it!.
In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve. Once the squash has been turned into rice, it's time to cook it! Try sauteing the riced butternut squash in a large pan with a bit of olive oil.
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