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Spiced Rice and Squash

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Spiced Rice and Squash
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Spiced Rice and Squash

Added by: on Nov 7th, 2011
This flavorful rice dish can be served on its own as a light lunch or a side dish.
Rating:
5
Prep Time:
15 min
Cook Time:
25 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 1/2 cups rice, rinsed and drained
  • 2 cups (300g) squash, cubed (your choice of squash – buttercup, butternut, pumpkin)
  • 1/4 cup (40g) dried shrimp, soaked for 10 minutes, rinsed and drained
  • 3 tbsp canola oil
  • 2 cloves garlic
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 cup (120ml) coconut milk
  • 1 1/2 cups (360ml) water
  • 1 tsp salt
Nutrition Facts
Spiced Rice and Squash

Servings Per Recipe: 4

Amount Per Serving

Calories: 448

  • Total Fat: 17.2 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.6 mg
  • Sodium: 665.8 mg
  • Total Carbs: 66.7 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 1.6 g
  • Protein: 7.5 g
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Directions:

1

Heat oil in a medium sized pot. Fry dried shrimp, garlic, and cumin seeds until fragrant, about 3 minutes.

2

Stir in garam masala, followed by squash, and rice.

3

Pour in coconut milk and water. Give it a good stir to get everything well mixed.

4

When liquid comes to a boil, add salt.

5

Lower heat to medium, place on the lid, and allow it to simmer for about 15 minutes or until all liquid is absorbed.

6

Reduce heat to the lowest possible setting and continue to cook for another 5 minutes.

7

Turn off heat and allow rice and squash to sit for 10 minutes before serving.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Nov 7th, 2011
Rating:
0

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