Butternut squash with basmati rice
Prep:
10 mins
Cook:
20 mins
A delicious winter dish, made simply.
2 tbsp unsalted butter
1 tsp whole cumin seeds
1 tsp mustard seeds
200g basmati rice
1 butternut squash, cut into small squares
470ml water
75g parmesan or other hard cheese
2 tsp salt
Freshly ground pepper
In a medium saucepan, melt the butter.
Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds.
Add the rice and squash and stir to coat with the butter.
Add the water and salt and bring to a boil.
Cover and cook on a simmer until the squash is tender and the water is completely absorbed, about 15 minutes.
Add in the cheese and mix through until melted.
Remove from the heat and let the rice stand, covered, for 5 minutes.
Fluff the rice with a fork and serve with a generous grating of pepper.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Cheese, Vegetables, Rice, Spice
Recipe Type
Family Dinners, Vegetarian
Level of Difficulty
Easy
