Butternut Squash Basmati Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. In a medium saucepan melt the butter.
2. Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
3. Add rice and squash and toss with seeds to mix thoroughly.
4. Add water and salt, and bring to a boil.
5. Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
6. Remove from heat and let stand for 5 minutes.
7. Fluff rice before serving.
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