Curried Squash And Basmati Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb butternut squash
• 2 cups minced onions
• 3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1/3 cup butter or 1/3 cup margarine
• 1 1/2 cups basmati rice, rinsed and drained
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon salt
• 3 cups de-fatted chicken broth or 3 cups vegetable broth
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 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).
• 2 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.
• 3 add rice and stir often until opaque, about 5 minutes. add curry powder and stir for 30 seconds longer.
• 4 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.
• 5 stir in cilantro and salt to taste. spoon into a bowl.