Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice
  • 1 tablespoon butter
  • 1/2 large onion, (finely diced)
  • 3 cloves garlic, (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 2 cups butternut squash, (peeled and cubed)
  • 2 cups water
  • 1 1/2 teaspoons kosher salt

Instruction

  • Wash the rice by placing the rice in a large bowl and fill with cool water. Swirl your hand through the water and the rice for about a minute. Pour off the water, taking care not to lose any rice. Repeat this process with new, clean water until the water runs clear. This process usually takes me 3 changes of water. Drain and set aside
  • In a large saucepan, melt the butter over medium heat.
  • Add the onion and cook, stirring occasionally for 2 minutes. Add the garlic and cook for a minute more.
  • Add the cumin, cardamom and allspice, stir and cook for a minute longer.
  • Add the rice and the butternut squash and stir to coat with the ingredients.
  • Add the water and salt and bring to a boil.
  • Cover and cook over low heat until the squash is tender and the water is completely absorbed, about 15 minutes.
  • Remove from the heat and let the rice stand, covered, for 5 minutes before serving.