Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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. 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 curry with long grain and wild rice is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Butternut squash curry with long grain and wild rice is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Make ready 1 cup mix of long grain and wild rice
- Take 1 tablespoon olive oil
- Prepare 1 large garlic clove
- Make ready 200 gram (half a tin) tin tomato
- Get 2 teaspoon curry powder
- Make ready 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Prepare Chilli powder (optional)
- Prepare Salt and pepper
Very satisfying, flavorful and hearty curry during fall. Cook the rice in boiling salted water, as per pack instructions. 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.
Instructions to make Butternut squash curry with long grain and wild rice:
- 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.
- 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.
- 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.
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. Stuff the squashes, place in foil-lined baking dishes, and cover. Wild rice – a healthy whole grain – adds a delightfully toothsome texture to this butternut squash side dish. Spread the squash on two baking. Wild rice (which is actually a grass) is vegan, gluten-free, high in protein and fiber, and low in fat.
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