Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash curry with long grain and wild rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash curry with long grain and wild rice is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Butternut squash curry with long grain and wild rice is something which I have loved my whole life.
Serve with more Thai Basil leaves on top and over rice. Customize this Thai Curry Dish (Substitutions that work) In a pinch, you can use already frozen cubed butternut squash. Recipe tested with full-fat canned coconut milk.
To get started with this recipe, we have to first prepare a few components. You can cook butternut squash curry with long grain and wild rice using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butternut squash curry with long grain and wild rice:
- Make ready 1 cup mix of long grain and wild rice
- Get 1 tablespoon olive oil
- Get 1 large garlic clove
- Take 200 gram (half a tin) tin tomato
- Make ready 2 teaspoon curry powder
- Take 4 leaves cavolo nero
- Prepare 150-200 gram butternut squash
- Take Chilli powder (optional)
- Prepare Salt and pepper
As many of you know, I follow a gluten and grain free diet in an effort to keep my autoimmune disease symptoms at bay. Heat oil in heavy large saucepan over medium heat. Wild rice – a healthy whole grain – adds a delightfully toothsome texture to this butternut squash side dish. Before you purchase, peel and chop a whole squash, check your produce department for packaged, ready-to-use cubed squash (it makes this dish a breeze).
Steps to make Butternut squash curry with long grain and wild rice:
- Add the oil, rice and crushed garlic to a pan and fry for 2 minutes. Add the curry powder, stir it in and pour 3 cups of water.
- Dice the squash, remove the stem of the cavolo nero. Add them to the rice with the tomato right after to the water. Season with salt and pepper.
- Cook it on a low heat and stir it regularly. If needed add some more water. When ready turn off the heat and rest it on the side for 5-10 minutes before serving.
Stir in the wild rice, seasoning packet, chicken broth and cranberries. This Wild Rice Recipe is a delicious side dish worthy of Thanksgiving, Christmas but easy enough for all season long! Wild Rice simmered in herb seasoned broth and apple juice loaded with roasted butternut squash, sweet dried cranberries, crunchy sliced almonds, sweetly tarty pomegranate seeds and creamy feta. It's a savory side exploding with flavor and texture that will have everyone begging. Ingredients for a Healthy Chicken and Wild Rice Casserole.
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