This curried rice is full of winter veg – think squash and currants. The addition of curry powder makes this fresh veggies pop!
- 4 cups (1 L) cubed (1/2 inch/ 1cm) seeded peeled butternut, turban, acorn orkabocha squash
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 tsp (1 mL) ground cumin
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup (250 mL) basmati rice
- 1 cinnamon stick
- 2 tsp (10 mL) curry powder
- 2 cups (500 mL) sodium-reduced chicken broth
- 1/3 cup (75 mL) chopped fresh cilantro
- 1/4 cup (60 mL) roasted almonds, chopped
- 2 tsp (10 mL) lemon juice
- 1/4 cup (60 mL) fresh pomegranate seeds
On greased rimmed baking sheet, toss together squash, half each of the oil, salt and pepper, and the cumin. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.
Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, garlic and remaining salt and pepper, stirring often, until onion is translucent, about 3 minutes. Add rice, cinnamon stick and curry powder; stir to coat. Add broth and bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Let stand, covered, for 5 minutes; fluff with fork.
Discard cinnamon stick. Stir in squash, cilantro, almonds and lemon juice. Top with pomegranate seeds.
via Canadian Living
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