Curried Pumpkin Rice
- 1 1/2 c Rice; long grained
- 2 tb Butter or
- -oil
- 1 Onion; small - chopped
- 1 c Pumpkin; diced -raw
- 1 ts Curry powder
- 2 c -Water
- pn -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
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
