Butternut Squash Basmati Rice

“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! Posted for ZWT8.”
READY IN:
25mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

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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