Directions:
- In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds. Add the rice and diced squash and stir to coat with the butter. Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and serve right away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.29 Kcal (608 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1064.76mg | 44% | |
| Potassium | 127.03mg | 3% | |
| Total Carbs | 27.18g | 9% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 24.3mg | 135% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.88 Kcal (288 kJ) | ||
| Calories from fat | 16.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 6% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 3% | |
| Sodium | 504.78mg | 44% | |
| Potassium | 60.22mg | 3% | |
| Total Carbs | 12.89g | 9% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.59g | 5% | |
| Protein | 1.09g | 5% | |
| Vitamin C | 2.6mg | 9% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 11.5mg | 135% | |
| Calcium | 14.9mg | 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.
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