Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash tasty rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Turning a butternut squash into rice is a delicious low carb and grain free alternative to traditional rice! Butternut squash rice is easy to make and full of nutritional benefits! As many of you know, I follow a gluten and grain free diet in an effort to keep my autoimmune disease symptoms at bay. I love butternut squash in the fall and winter, and it pairs so nicely with the heartiness of the rice, and the other beautiful fall-inspired flavors of this wild rice pilaf. (Learn how to dice butternut squash here) KALE OR SPINACH.
Butternut squash tasty rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Butternut squash tasty rice is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash tasty rice:
- Prepare 1/2 Butternut squash, cubed
- Get 1 onion
- Take 225 g rice
- Take 1 tsp ginger puree
- Get 1 tsp garlic puree
- Make ready 1 tbsp paprika
- Make ready 1/2 tsp cayenne pepper
- Get 600 ml water
- Take 1 stock cube
- Get 60 g peanuts or cashews
- Prepare 60 g raisins
- Prepare Handful fresh mint, chopped roughly
- Prepare 1 tbsp oil
Add the spinach and cook until wilted. Add the cooked butternut squash, rice and cranberries; mix until combined. Ingredients in butternut squash wild rice casserole. This delicious butternut squash, chicken & wild rice casserole has wonderful fall flavors, sweet & savory elements, and is easier to make than you think.
Steps to make Butternut squash tasty rice:
- Cut the butternut squash in half lengthways. Pop it in the oven for approximately 30 minutes, uncovered at 180C until the skin begins to brown and the orange flesh is softened. Set aside to cool then cube. Set aside any seeds. (These can be eaten as a snack. For best results toss in a tbsp salt.)
- Roughly chop the onion and add to a pan with the oil on a medium heat for a few minutes until beginning to turn translucent and lightly golden.
- Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper.
- Add peanuts, raisins, stock cube and water. Cover and allow rice to cook, stir briefly every 5 minutes to prevent the rice sticking to the bottom of the pan.
- After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end.
- Serve on it's own or with a fried egg on top.
Ingredients in butternut squash wild rice casserole. This delicious butternut squash, chicken & wild rice casserole has wonderful fall flavors, sweet & savory elements, and is easier to make than you think. Here's what you'll need to make it: Wild & brown rice blend: the base of the casserole is made with a wild and brown rice blend. AN EASY & DELICIOUS BUTTERNUT SQUASH RECIPE. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture.
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