Baked Basmati Rice With Squash And Chilli Recipes
BAKED BASMATI RICE WITH SQUASH AND CHILLI
Similar to a baked pilaf, this flavoursome vegetarian dish bakes basmati rice with squash, spinach, chilli and goat's cheese all in one pan to keep washing up to a minimum.
Provided by delicious. magazine
Categories Squash recipes
Time 1h
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a medium casserole dish and gently fry the shallots for 5 minutes.
- Add the crushed garlic cloves, red chilli, and butternut squash. Fry for 5 minutes.
- Add the basmati rice and stir to coat.
- Pour over the hot vegetable stock, season, stir, then cover and bake for 30-35 minutes.
- Scatter the spinach and goat's cheese over the rice, then cook, covered, for 5 minutes.
- Stir to combine, then serve.
Nutrition Facts : Calories 373kcals, Fat 12.8g (5.3g saturated), Protein 12.2g, Carbohydrate 52.3g (6.7g sugar), Fiber 3.7g
BUTTERNUT SQUASH BASMATI RICE
I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.
Provided by kitty.rock
Categories Rice
Time 25m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan melt the butter.
- Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
- Add rice and squash and toss with seeds to mix thoroughly.
- Add water and salt, and bring to a boil.
- Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
- Remove from heat and let stand for 5 minutes.
- Fluff rice before serving.
BAKED BASMATI RICE
I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be "al dente", that s why less water is used.
Provided by Dannygirl
Categories Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 baking pan with the olive oil.
- Pour in rice then cover with dry chicken stock.
- Pour water on top.
- Add onion and corn and stir.
- Place butter chunks in various spots around the dish.
- Cover with aluminum foil and bake at 350.
- Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.
Nutrition Facts : Calories 452.7, Fat 15.5, SaturatedFat 5.2, Cholesterol 15.3, Sodium 543.9, Carbohydrate 73, Fiber 4.8, Sugar 1.8, Protein 8.6
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4.5/5 (31)Total Time 40 minsCategory Side DishesCalories 399 per serving
- Preheat oven to 425°. Toss the butternut squash with the olive oil, salt and pepper, and then spread into one layer on a baking sheet. Bake in preheated oven for 10-15 minutes, or until fork tender. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add in the garlic and onion, and cook until just fragrant and tender, about five minutes.
- Add in the rice, and stir to coat all grains. Add in the broth, bring to a boil. Reduce head to low, cover, and let cook undisturbed for 15-20 minutes, or until all the liquid is absorbed.
- Remove from heat, and let rest for 5 minutes. Then fluff with fork. Add in the butternut squash, sage, thyme, and salt and pepper to taste. Stir until well-combined.
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