BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH
This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet
Provided by Sabrina Ghayour
Categories Side dish
Time 50m
Yield Serves 6-8 as a side dish
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
- Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
- Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.
Nutrition Facts : Calories 400 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH BASMATI RICE
I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.
Provided by kitty.rock
Categories Rice
Time 25m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan melt the butter.
- Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
- Add rice and squash and toss with seeds to mix thoroughly.
- Add water and salt, and bring to a boil.
- Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
- Remove from heat and let stand for 5 minutes.
- Fluff rice before serving.
BAKED RICE WITH YELLOW SQUASH AND RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long.
- Wash and trim squash. Cut into 1/2-inch cubes.
- Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring, until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes.
- Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTERNUT SQUASH PILAF WITH WHOLE SPICES
Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. Vegan Gluten-free Holiday side Recipe
Provided by Vegan Richa
Categories Side
Time 40m
Number Of Ingredients 13
Steps:
- Wash and soak the basmati rice. (atleast 15 minutes).
- Heat oil in a saucepan over medium heat. when the oil is hot, add cumin seeds. Let them change color, then add the rest of the spices and pepper flakes. Cook until the spices are very fragrant.
- Add butternut squash, a pinch of salt and a pinch of sugar. Mix, cover and cook for 6 to 7 minutes.
- Drain the basmati rice and add to the pan. Add salt, water and lemon juice. Mix, cover, reduce heat to medium low and cook for 18 to 19 minutes or until all the water is absorbed. Let it sit for 5 minutes off heat. Uncover and fluff. Taste and adjust salt if needed.
- Drizzle saffron water on the pilaf. Garnish with pepper flakes or cilantro.
Nutrition Facts : Calories 585 kcal, Carbohydrate 130 g, Protein 11 g, Fat 1 g, Sodium 620 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SUMMER SQUASH RICE
Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!
Provided by Holly Nilsson
Categories Dinner Entree Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
- Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
- Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
- Garnish with parsley and additional parmesan cheese if desired.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g
RICE AND CUMIN
Steps:
- Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
- Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
- Fluff the rice with a fork and serve it with the cusk.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams
CUMIN!! RICE
Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!
Provided by COOKGIRl
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a teapot bring 3 cups of water to the boil.
- In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
- Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
- Cover the pan tightly, remove from heat and let sit 20-25 minutes.
- After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
- Add more salt if needed.
- Serve with lemon wedges.
Nutrition Facts : Calories 271.4, Fat 3.9, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 53.1, Fiber 1.9, Protein 4.5
BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS
This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.
Provided by Rita1652
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
- Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.
RICE WITH SQUASH AND CUMIN
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately.
SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
- Bake for 40 minutes, or until tender.
- In a medium saucepan, add vegetable stock and rice.
- Stir and bring to boil over high heat.
- Cover and simmer for 45 minutes. Remove saucepan from heat.
- Heat olive oil in a large saucepan or skillet over medium heat.
- Add onions, stirring frequently until translucent.
- Add garlic and cook until fragrant.
- Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
- Mix in black beans, corn, tomatoes, and cooked rice.
- Fill squash halves with rice mixture and sprinkle with cheese.
- Bake for 5 minutes, or until cheese is melted.
- Top with avocado slices and cilantro.
- Enjoy!
Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams
RISOTTO WITH BUTTERNUT SQUASH AND ARUGULA
Every year my new years' resolution is to like a new food (my somewhat successful attempt at becoming a less picky eater). This year was winter squash, and let me tell you, this recipe made it super easy! *Make sure you use very flavorful broth, a weak broth will make a weak risotto.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For Squash:.
- Preheat oven to 450 degrees.
- Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.
- Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer).
- Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.
- For Risotto:.
- Start risotto after squash has been roasting 40 minutes:.
- Bring broth to a simmer and keep at a bare simmer, covered.
- Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.
- Add rice, garlic, and cumin and cook, stirring, 3 minutes.
- Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
- Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.).
- Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).
- Serve risotto immediately, spooned over reserved squash slices.
Nutrition Facts : Calories 330.7, Fat 3.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 480.6, Carbohydrate 69.2, Fiber 6.6, Sugar 6.2, Protein 7.9
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Servings 8Estimated Reading Time 2 mins
- 1. In a medium-size bowl, place the rice and fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain.
- 2. While the rice soaks, prepare the squash by cutting it in half. Scoop out and discard the seeds. Peel the tough skin with a paring knife or potato peeler. Cut the meaty flesh into 1/2-inch cubes (1 cm). You should have about 6 cups (1.5 L) cut-up cubes.
- 3. In a medium-size saucepan or Dutch oven, heat the canola oil over medium-high heat. Sprinkle in the cumin and red chiles. Once the seeds sizzle and look reddish-brown and the chiles blacken, 10 to 15 seconds, add the squash and onion, and stir-fry until they are light brown around the edges, about 5 minutes.
- 4. Stir in the curry powder and salt. The heat from the ingredients in the pan will allow the ground spices to cook without burning. Immediately add the drained rice, and coat the grains with the yellow-tinted onion and squash by tossing them together gently. Pour in 3 cups cold water (750 mL). Stir the rice once to incorporate the ingredients. Allow the water to boil, still over medium-high heat, until it has evaporated from the surface and craters are starting to appear in the rice, 7 to 8 minutes. Now (and not until now) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes on low. Then turn off the heat and let the pan stand on that burner, undisturbed, for an additional 5 minutes.
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- Pour in coconut milk and water. Give it a good stir to get everything well mixed. When liquid comes to a boil, add salt. Lower heat to medium, place on the lid, and allow it to simmer for about 15 minutes or until all liquid is absorbed.
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