Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
How to cook wild rice on the stove top. Wild rice takes longer to cook than conventional rice. Just combine water or stock and wild rice in a pot (add salt!) and bring to a boil.
Butternut squash curry with long grain and wild rice is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Butternut squash curry with long grain and wild rice is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Take 1 cup mix of long grain and wild rice
- Prepare 1 tablespoon olive oil
- Make ready 1 large garlic clove
- Make ready 200 gram (half a tin) tin tomato
- Prepare 2 teaspoon curry powder
- Make ready 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Make ready Chilli powder (optional)
- Take Salt and pepper
It's a savory side exploding with flavor and texture that will have everyone begging. Dice the squash, remove the stem of the cavolo nero. Heat oil in heavy large saucepan over medium heat. Butternut Squash, Sweet Potato, and Carrot - give that sweet flavor and, when blended, make the soup super creamy.
Steps 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.
Granny Smith Apple - adds a subtle touch of tartness to balance the sweet flavors of squash, potato, and carrot. Celery and Yellow Onion - the classic veggie blend that adds a great boost of nutrients! If you want to add protein to this butternut squash curry, I recommend adding chickpeas or pan-fried tofu. If you are not vegan, try pan-fried paneer, shredded chicken, or shrimp. I served the curry with long-grain brown rice that I cooked in my Instant Pot.
So that is going to wrap this up for this special food butternut squash curry with long grain and wild rice recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
