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Curried Squash And Basmati Rice

CURRIED SQUASH AND BASMATI RICE

from sunset magazine. i bet this could be frozen (without the rice) for vegetarian oamc.

Time: 30 minutes

Steps:

  • 1
  • peel squash and cut in half lengthwise
  • remove and discard seeds
  • cut squash into 1 / 2- to 3 / 4-inch cubes
  • 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
  • add rice and stir often until opaque , about 5 minutes
  • add curry powder and stir for 30 seconds longer
  • 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


curried squash and basmati rice image

Number Of Ingredients: 10

Ingredients:

  1. butternut squash
  2. onions
  3. fresh ginger
  4. garlic
  5. butter
  6. basmati rice
  7. curry powder
  8. salt
  9. de-fatted chicken broth
  10. fresh cilantro


SQUEAMISH SQUASH WITH RICE

For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how you serve it.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.


Squeamish Squash with Rice image

Number Of Ingredients: 6

Ingredients:

  • 2 cups water
  • 1 one-inch piece peeled fresh ginger, thinly sliced
  • 1/2 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup jasmine rice
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon coarse salt


CURRIED SQUASH

Recipe From epicurious.com

Yield Makes 4 servings

Steps:

  • Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.


Curried Squash image

Number Of Ingredients: 12

Ingredients:

  • 2 1/2 pounds acorn squash
  • 1 medium red onion, chopped
  • 1 1/2 tablespoons corn or safflower oil
  • 1 teaspoon black mustard seeds
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon packed light brown sugar
  • 2 cups water
  • 3 tablespoons unsweetened dessicated coconut


CURRIED AND HERBED BASMATI RICE

Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.

Recipe From food.com

Provided by Citruholic

Time 30m

Yield 3 serving(s)

Steps:

  • Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
  • Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
  • Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
  • During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
  • If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
  • Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.


Curried and Herbed Basmati Rice image

Number Of Ingredients: 11

Ingredients:

  • 1 cup basmati rice
  • 1 3/4 cups chicken stock (or vegetable for vegan)
  • 2 -3 garlic cloves, minced
  • 1 teaspoon curry powder
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, zest of
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon butter
  • salt and pepper
  • extra virgin olive oil, for last-minute dressing


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