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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 247.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.2 mg
  • Total Carbs: 60.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Curried Butternut Squash and Basmati Rice calories by ingredient
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Curried Butternut Squash and Basmati Rice

Submitted by: DOWNEYEK

Introduction



This recipe will serve 4 adults as a main meal, and leftovers can be stored in a covered dish in the refrigerator for a couple days.



This recipe will serve 4 adults as a main meal, and leftovers can be stored in a covered dish in the refrigerator for a couple days.


Number of Servings: 1

Ingredients

    1 Butternut Squash, large size
    1 Onion, medium size
    1 cup Raisins
    2 tsp. Curry Powder
    1 tsp. Cinnamon, ground
    2 cups Brown Basmati Rice cooked in 4 cups Water

Directions

We begin by placing the rice pot on the stove top, adding the water, and heating the water to boiling on high heat.

While the water is heating, we wash and peel the onion and butternut squash.

When the water in the rice pot begins to boil, add the brown basmati rice, cover the pot, reduce the heat to simmer, and cook until all the water is absorbed.

Cut the onion into chunks and place into a large covered baking dish.

Split the butternut squash in half lengthwise, and scoop out the seeds (we save the seeds for toasting). Cut the butternut squash into 1 inch pieces and place in the covered dish with the onions. Add the curry powder and cinnamon, mix well, cover, and cook in the microwave oven until the squash and onions are soft.

When the butternut squash and onions are cooked, scoop them into the container of a high speed blender, and run the blender on high until the contents are creamy smooth.

Pour the blended mixture back into the covered dish, add the raisins and cooked basmati rice, mix well, cover, and cook on high for ten minutes (mix after 5 minutes) to blend the flavors and soften the raisins.

Serve with enjoy with a large tossed salad.



Number of Servings: 1

Recipe submitted by SparkPeople user DOWNEYEK.






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