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Butternut Squash Basmati Rice Recipe

Butternut Squash Basmati Rice Recipe

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Ingredients:

Serving

1 tbsp unsalted butter
1 tsp whole cumin seed
1 tsp 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 tsp kosher salt

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.87 Kcal (360 kJ)
Calories from fat	16.93 Kcal
		% Daily Value*
Total Fat	1.88g	3%
Cholesterol	3.82mg	1%
Sodium	533.55mg	22%
Potassium	166.97mg	4%
Total Carbs	17.12g	6%
Sugars	0.87g	3%
Dietary Fiber	1.2g	5%
Protein	1.44g	3%
Vitamin C	9mg	15%
Vitamin A	0.4mg	15%
Iron	12.5mg	69%
Calcium	29.9mg	3%

Amount Per 100 g
Calories	63.67 Kcal (267 kJ)
Calories from fat	12.55 Kcal
		% Daily Value*
Total Fat	1.39g	3%
Cholesterol	2.83mg	1%
Sodium	395.64mg	22%
Potassium	123.81mg	4%
Total Carbs	12.69g	6%
Sugars	0.65g	3%
Dietary Fiber	0.89g	5%
Protein	1.07g	3%
Vitamin C	6.6mg	15%
Vitamin A	0.3mg	15%
Iron	9.2mg	69%
Calcium	22.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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