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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special 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 tasty. This will be really 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. Cook the rice in boiling salted water, as per pack instructions. 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash curry with long grain and wild rice:
  1. Make ready 1 cup mix of long grain and wild rice
  2. Make ready 1 tablespoon olive oil
  3. Make ready 1 large garlic clove
  4. Prepare 200 gram (half a tin) tin tomato
  5. Prepare 2 teaspoon curry powder
  6. Prepare 4 leaves cavolo nero
  7. Get 150-200 gram butternut squash
  8. Make ready Chilli powder (optional)
  9. Make ready Salt and pepper

Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the Won't you let me feed you a spoonful of red curry with basmati rice to make it up to you? Thank the lawwwwd it's butternut squash season again. Thai butternut squash curry easy to make, perfect mid week dinner recipe.

Instructions 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.

Thank the lawwwwd it's butternut squash season again. 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. Add the tomatoes and stock, bring to the boil, then reduce the heat.

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