Curried Pumpkin Rice Recipe - Cooking Index
Curried Pumpkin Rice Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Rice - long grained |
| 2 tablespoons | 30ml | Butter or - oil |
| 1 | Onion - small - chopped | |
| 1 cup | 146g / 5.1oz | Pumpkin - diced -raw |
| 1 teaspoon | 5ml | Curry powder |
| 2 cups | 474ml | Water |
| 1 | Salt |
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
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