Curried pumpkin rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rice; long grained |
| 2 | tablespoons | Butter or oil |
| 1 | Onion; small - chopped | |
| 1 | cup | Pumpkin; diced -raw |
| 1 | teaspoon | Curry powder Water Salt |
Directions
Heat butter or oil in medium size saucepan, add onions. Cook about 3 minutes till wilted, add pumpkin . Cook another few minutes till pumpkin softens (about 5 minutes) ; stir in curry. Cook one minute.
Add rice; coat well with onion mixture. Add water and salt; bring to a boil. Lower heat, cover. Cook gently 15 minutes. Turn heat off, allow to rest at least 7-10 minutes to absorb water before serving.
Adjust seasonings to taste if necessary. Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin.
Source: The Toronto Star, Bonnie Stern's _Quick Cuisine_ column