Recipe: Perfect Butternut squash curry with long grain and wild rice

Butternut squash curry with long grain and wild rice. This Wild Rice Recipe is a delicious side dish worthy of Thanksgiving, Christmas but easy enough for all season long! Wild Rice simmered in herb seasoned broth and apple juice loaded with roasted butternut squash, sweet dried cranberries, crunchy sliced almonds, sweetly tarty pomegranate. Cook the rice in boiling salted water, as per pack instructions.

Butternut squash, spinach (rather baby spinach) and coconut milk help create a beautifully creamy, yet healthy curry that pairs well with jasmine rice, normal white rice. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Summer might be coming to a close, but if fall means piles of steamy rice and creamy squash filled curry in a deep huggable bowl then yes, I am ready. You can cook Butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Butternut squash curry with long grain and wild rice

1. It's 1 cup of mix of long grain and wild rice.
2. Prepare 1 tablespoon of olive oil.
3. You need 1 of large garlic clove.
4. Prepare 200 gram of (half a tin) tin tomato.
5. You need 2 teaspoon of curry powder.
6. You need 4 leaves of cavolo nero.
7. You need 150-200 gram of butternut squash.
8. You need of Chilli powder (optional).
9. You need of Salt and pepper.

This colorful butternut squash and rice recipe showcases the flavor of fall's harvest in an easy yet Use brown rice (versus white) or wild rise for a heartier dish. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve There's nothing better than a warm and rich casserole for dinner ESPECIALLY when said casserole is prepared with arborio rice plus butternut. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the Chop or dice the pulp and stir it into the wild rice mixture.

Butternut squash curry with long grain and wild rice instructions

1. Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water..
2. Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper..
3. Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving..

Stuff the squashes, place in foil-lined baking dishes, and cover. Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Finely diced raw butternut squash is stirred into warm wild rice so that it cooks slightly but still stays firm. The resulting salad gets chilled, then topped with a Stir in wild rice, and reduce heat to medium-low.