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

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash curry with long grain and wild rice. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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 seeds and creamy feta. It's a savory side exploding with flavor and texture that will have everyone begging.

Butternut squash curry with long grain and wild rice is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Butternut squash curry with long grain and wild rice is something which I’ve loved my whole life. They are fine and they look fantastic.

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

Wild rice – a healthy whole grain – adds a delightfully toothsome texture to this butternut squash side dish. Before you purchase, peel and chop a whole squash, check your produce department for packaged, ready-to-use cubed squash (it makes this dish a breeze). Stir in the wild rice, seasoning packet, chicken broth and cranberries. This vegan curry is simple to make and naturally dairy-free.

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.

I love serving this butternut squash curry over basmati rice and alongside naan bread. Tips for the perfect wild rice salad. Be sure to cut the butternut squash into similar-sized pieces, so it roasts evenly. To remove the pomegranate arils (seeds), cut it into quarters and submerge it in water while you pry the seeds away from the pith. If you want to add protein to this butternut squash curry, I recommend adding chickpeas or pan-fried tofu.

So that’s going to wrap this up with this special food butternut squash curry with long grain and wild rice recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!