Butternut Squash and Rice Bowl
Active Time: 30 minutes
Total Time: 1 hour
Yield: Serves 6
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Ingredients
- 1 tbsp French Pantry Garlic Oil
- 1 red onion, diced
- 2 cups cubed butternut squash
- 1 tbsp curry powder
- 1 cup basmati rice
- 2½ cups vegetable broth
- Salt & pepper to taste
- Optional: chopped cilantro
Instructions
- Sauté onion and squash in Garlic Oil for 2 min. Add rice and saute until rice begins to pop.
- Move to the Round mold, add curry powder, and broth stir and place in oven.
- Bake at 375 for 20–25 min until rice is tender.
- Fluff and garnish with cilantro.
