Curried Squash And Basmati Rice
From sunset magazine. I bet this could be frozen (without the rice) for vegetarian oamc.
Steps
1.
Peel squash and cut in half lengthwise.
Remove and discard seeds.
Cut squash into 1 / 2- to 3 / 4-inch cubes.
In a 5- to 6-quart pan over medium heat , frequently stir onions , ginger , and garlic in butter until onions are very limp , 10 to 15 minutes.
Add rice and stir often until opaque , about 5 minutes.
Add curry powder and stir for 30 seconds longer.
Stir in 1 / 2 teaspoon salt , squash , and broth.
Bring to a boil over high heat.
Reduce heat , cover , and simmer , stirring occasionally , until rice and squash are tender to bite , 16 to 18 minutes.
Stir in cilantro and salt to taste.
Spoon into a bowl.
Ingredients
butternut squash, onions, fresh ginger, garlic, butter, basmati rice, curry powder, salt, de-fatted chicken broth, fresh cilantro