Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash curry with long grain and wild rice. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor.
Butternut squash curry with long grain and wild rice is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Butternut squash curry with long grain and wild rice is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook 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
- Make ready 1 tablespoon olive oil
- Make ready 1 large garlic clove
- Take 200 gram (half a tin) tin tomato
- Make ready 2 teaspoon curry powder
- Make ready 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Take Chilli powder (optional)
- Make ready Salt and pepper
Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Reduce heat to medium-low 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. Add the tomatoes and stock, bring to the boil, then reduce the heat.
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.
Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Wild rice – a healthy whole grain – adds a delightfully toothsome texture to this butternut squash side dish. Before you purchase, peel and chop a whole squash, check your produce department for packaged, ready-to-use cubed.
So that’s going to wrap it up with this exceptional food butternut squash curry with long grain and wild rice recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
