Curried Pumpkin Rice
Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin
Yield
4 servingsPrep
15 minCook
30 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice
long grained |
|
| 2 | tablespoons |
butter
or oil |
|
| 1 | each |
onions
small, chopped |
|
| 1 | cup |
pumpkin
raw, diced |
|
| 1 | teaspoon |
curry powder
|
|
| 2 | cups |
water
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice
long grained |
|
| 3E+1 | ml |
butter
or oil |
|
| 1 | each |
onions
small, chopped |
|
| 237 | ml |
pumpkin
raw, diced |
|
| 5 | ml |
curry powder
|
|
| 473 | ml |
water
|
|
| 1 | pinch |
salt
|
*
|
Directions
Heat butter or oil in medium size saucepan, add onions.
Cook about 3 minutes until wilted, add pumpkin .
Cook another few minutes until pumpkin softens (about 5 minutes) ; stir in curry.
Cook one minute. Add rice; coat well with onion mixture.
Add water and salt; bring to a boil. Lower heat, cover.
Cook gently 15 minutes. Turn heat off, allow to rest at least 7 to 10 minutes to absorb water before serving.
Adjust seasonings to taste if necessary.
