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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash curry with long grain and wild rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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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. This Wild Rice Recipe is a delicious side dish worthy of Thanksgiving, Christmas but easy enough for all season long! Spread the squash on two baking.
To begin 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.
Components of Butternut squash curry with long grain and wild rice:
- Prepare 1 cup mix of long grain and wild rice
- Take 1 tablespoon olive oil
- Make ready 1 large garlic clove
- Make ready 200 gram (half a tin) tin tomato
- Make ready 2 teaspoon curry powder
- Take 4 leaves cavolo nero
- Take 150-200 gram butternut squash
- Make ready Chilli powder (optional)
- Get Salt and pepper
Stuff the squashes, place in foil-lined baking dishes, and cover. Easy to prepare Butternut Squash Coconut Curry, it is economical and hearty, delicious served with rice, roti or your favorite starch. Transform delicate butternut squash into this bold-tasting dish that becomes a culinary masterpiece in minutes. It's one of those dishes that you can take to a potluck and.
Step by step 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.
Add the tomatoes and stock, bring to the boil, then reduce the heat. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Thai butternut squash curry easy to make, perfect mid week dinner recipe.
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