Butternut Squash Basmati Rice

Recipe by kitty.rock
READY IN: 25mins
YIELD: 3-4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan melt the butter.
  • Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
  • Add rice and squash and toss with seeds to mix thoroughly.
  • Add water and salt, and bring to a boil.
  • Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Fluff rice before serving.
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