Rice With Squash And Cumin Recipes

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BUTTERNUT SQUASH BASMATI RICE



Butternut Squash Basmati Rice image

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

Provided by kitty.rock

Categories     Rice

Time 25m

Yield 3-4 cups

Number Of Ingredients 7

1 tablespoon unsalted butter
1 teaspoon whole cumin seed
1 teaspoon mustard seeds
1 cup basmati rice
3/4 lb butternut squash, peeled, deseeded, and cut in 1-inch cubes (about 2 cups)
2 cups water
2 teaspoons kosher salt

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.

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