Caribbean Curry Rice With Butternut Squash
Contributed by Diane S.

* Exported from MasterCook *

                Caribbean Curry Rice With Butternut Squash

Recipe By     :Vegetarian Times Magazine, February 1997, page 45
Serving Size  : 6     Preparation Time :0:00
Categories    : Rice                            Vegetarian


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  vegetable oil
  1             medium  yellow onion -- diced
  2             cloves  minced garlic
  1                     jalapeno pepper -- optional
                        --seeded and minced
  2               cups  butternut squash -- peeled & diced
  2          teaspoons  curry powder
  1           teaspoon  ground coriander
     1/2      teaspoon  salt
     1/2                freshly ground black pepper
  3 1/4           cups  water
  1 1/2           cups  long-grain brown rice
  15            ounces  kidney beans, canned -- rinsed and drained
  4              whole  scallions -- chopped

Heat oil in large saucepan.  Add onion, garlic and chili if using.  Cook,
stirring, until onion is soft, about 5 minutes.  Stir in squash and
seasonings; cook for 1 minute more.

Stir in water, rice and beans.  Bring to a simmer over medium-high heat.
Cover, reduce heat to medium-low and cook for 35 to 40 minutes (if using
white rice, 15 to 20 minutes).

Fluff rice; fold in scallions.  Let stand covered for 8 to 10 minutes
before serving.

HELPFUL HINT: Soaking the brown rice at least an hour will reduce the
overall cooking time by 8 to 10 minutes.


Per 1 cup serving = 282 calories, 3 gm fat, 0 mg cholesterol, 437 mg
sodium, 56 gm carbohydrate, 8 gm protein, 4 gm fiber
Exchanges: 3 1/2 grain, 1/2 vegetable, 1/2 fat

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 3g Total Fat; (10% calories from fat); 8g
Protein; 55g Carbohydrate; 0mg Cholesterol; 436mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0