Garlic Broth With Basmati Rice Turkey And Squash Recipes

GARLIC BROTH WITH BASMATI RICE, TURKEY AND SQUASH

Steps:

• Combine water, garlic, salt, bay leaf and thyme in a soup pot or saucepan and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Taste and adjust salt. If you want a stronger flavor, simmer for another 5 to 10 minutes.
• Using a skimmer or a slotted spoon, remove garlic, bay leaf and thyme sprigs from broth. Bring back to a simmer and add rice and winter squash if using (but not the zucchini). Cover and simmer 10 minutes, or until rice and squash are tender.
• If using zucchini, add when rice is tender and simmer another 5 to 10 minutes, until soft but still bright. Stir in parsley and turkey and heat through. Taste, salt and pepper if desired, and serve.

POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE

Steps:

• Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
• Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
• Remove from the heat and let the rice stand, covered, at least 10 minutes.
• While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
• Add the onion and cook until tender, stirring occasionally, about 3 minutes.
• Stir in the garlic and cook 1 minute more.
• Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
• Bring to a boil and add the potatoes and squash.
• Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
• Remove from heat and stir in lemon juice.
• Serve over rice.

CURRIED SQUASH AND BASMATI RICE

Steps:

• 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).
• 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.

BUTTERNUT SQUASH BASMATI RICE

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.