Butternut squash curry with long grain and wild rice
Butternut squash curry with long grain and wild rice

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash curry with long grain and wild rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut squash curry with long grain and wild rice is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Butternut squash curry with long grain and wild rice is something that I’ve loved my entire life.

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.

To get started with this recipe, we have to 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:
  1. Get 1 cup mix of long grain and wild rice
  2. Take 1 tablespoon olive oil
  3. Take 1 large garlic clove
  4. Get 200 gram (half a tin) tin tomato
  5. Get 2 teaspoon curry powder
  6. Take 4 leaves cavolo nero
  7. Take 150-200 gram butternut squash
  8. Take Chilli powder (optional)
  9. Prepare Salt and pepper

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. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. 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 with a Stir in wild rice, and reduce heat to medium-low.

Steps to make Butternut squash curry with long grain and wild rice:
  1. 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.
  2. 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.
  3. 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.

Drain, transfer to shallow dish, and stir in. Thai butternut squash curry easy to make, perfect mid week dinner recipe. Very satisfying, flavorful and hearty curry during fall. Butternut squash, spinach (rather baby spinach) and coconut milk help create a beautifully creamy, yet healthy curry that pairs well with jasmine rice, normal white rice. Some kinds of wild rice take longer to cook than others.

So that’s going to wrap this up with this exceptional food butternut squash curry with long grain and wild rice recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!