Butternut Squash Spiced Rice
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
Serves: 8 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 8 x approx. 1 cup servings
This delicious rice can be served as a side dish or eaten as a meal on its own.
Ingredients:
20 oz butternut squash
1 cup rice, uncooked
1 medium onion, chopped
2 cloves garlic, crushed
2 Tbsp chicken stock
1 tsp curry powder
2 Tbsp currants
1/4 cup almonds, toasted
1 cup baby spinach leaves
Directions:
Cut squash into 1-inch chunks and cook until just tender.
Boil, steam or microwave rice. Heat a heavy-based saucepan and cook onion and garlic in chicken stock until soft.
Add cooked squash and curry powder to saucepan. Blend in cooked rice, currants and toasted almonds. Cook, stirring gently until rice is hot and ingredients are well combined.
Just before serving, stir through the torn spinach leaves.
Author:
CalorieKing Wellness Solutions
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