Kamut Berry Pilaf With Butternut Squash And Cauliflower Recipes

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KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER



Kamut Berry Pilaf with Butternut Squash and Cauliflower image

A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

1 cup kamut berries
Coarse salt and freshly ground black pepper
1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
1/4 cup plus 3 tablespoons olive oil
2 small red onions, julienned
4 shallots, sliced
1 teaspoon brown mustard seeds
3/4 teaspoon Madras curry powder
3/4 teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons sherry vinegar
Juice of one lemon
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 400 degrees.
  • Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
  • Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
  • Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
  • Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
  • Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

BUTTERNUT SQUASH PILAF



Butternut Squash Pilaf image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings, about 3/4 cup each

Number Of Ingredients 14

2 pounds butternut squash, peeled, halved and seeded
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, minced
2 tablespoons water
1 tablespoon tomato paste
1 cup instant or parboiled brown rice
1 3/4 cups water or 1 14-ounce can vegetable broth
1/2 cup white wine
1/2 cup chopped fennel fronds (see Ingredient Note)
2 tablespoons chopped fresh oregano
1 teaspoon salt
Pinch of cinnamon
Freshly ground pepper to taste

Steps:

  • Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
  • Grate the squash through the large holes of a box grater.
  • Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
  • Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
  • Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER



KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER image

Yield 8-10

Number Of Ingredients 15

1 cup kamut berries
Coarse salt and freshly ground black pepper
1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
1/4 cup plus 3 tablespoons olive oil
2 small red onions, julienned
4 shallots, sliced
1 teaspoon brown mustard seeds
3/4 teaspoon Madras curry powder
3/4 teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons sherry vinegar
Juice of one lemon
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 400 degrees. Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl. Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash. Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes. Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more. Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY



One-Pot Butternut Squash Pilaf Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 ½ cups arborio rice
1 teaspoon salt
pepper, to taste
½ cup dry white wine
4 cups butternut squash, cubed
4 cups vegetable broth
fresh parsley, chopped, to serve

Steps:

  • To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
  • Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
  • Preheat oven to 375°F (190°C).
  • In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
  • Add the thyme and cook for 2 minutes, until fragrant.
  • Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
  • Stir in butternut squash and and vegetable broth and bring to a boil.
  • Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
  • Garnish with parsley and serve immediately
  • Enjoy!

Nutrition Facts : Calories 1143 calories, Carbohydrate 116 grams, Fat 68 grams, Fiber 6 grams, Protein 5 grams, Sugar 21 grams

BUTTERNUT SQUASH PILAF



Butternut squash pilaf image

This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Provided by Miriam Nice

Categories     Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 11

1 tbsp vegetable oil
1 onion , chopped
1 tbsp tagine spice blend (we used Bart Baharat)
350g pack ready-diced butternut squash
225g basmati rice
2.5cm/1in piece root ginger , peeled and finely grated
1 garlic clove , crushed
100g fruit & nut mix
600ml vegetable stock
1 tbsp ready-made crispy onions
chopped parsley , to serve (optional)

Steps:

  • Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
  • Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY



Cauliflower, squash, coconut & lentil curry image

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

1 tbsp oil
1 onion , chopped
1 tbsp garam masala
1 tbsp turmeric
200g red lentils
400ml can coconut milk
small bunch coriander , chopped
cooked wholegrain basmati rice , to serve
coconut yogurt (dairy free) , to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

Steps:

  • For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
  • Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
  • Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Nutrition Facts : Calories 482 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

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