Butternut Squash Basmati Rice Recipes

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.

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.

Steps:

• Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

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.

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.