Butternut Squash Spiced Rice
This delicious rice can be served as a side dish or eaten as a meal on its own.
Serves: 8 person(s) Change
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 8 x approx. 1 cup servings
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.