The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Curried Squash and Basmati Rice Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Curried Squash and Basmati Rice.
Yield: Makes about 7 cups; 8 servings
Ingredients
1 pound butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
About 1/2 teaspoon salt
3 cups fat-skimmed chicken or vegetable broth
2 tablespoons chopped fresh cilantro
Preparation
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. Stir in cilantro and salt to taste. Spoon into a bowl.
Sunset
NOVEMBER 2000
More from the Hummus Recipes Kitchen:
Marinated Green Beans and Tomatoes with Dill Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe
Ground Lamb and Hummus Pita "Pizzas" Recipe
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