Recipe serves: 6

Rice with butternut squash

1 cup basmati rice or long grain rice
1 Tbsp oil
cup hot water
¾ lbs butternut squash cut into small cubes
1 Tbsp chicken soup powder
2 Tbsp dried onions
1 tsp paprika
½ tsp salt
fresh parsley or cilantro

Preparation steps:
  1. Soak the rice in water in a medium size pot for ½ hour. Drain the water by tilting the pot on its side, and pour out as much water as you can.
  2. Add 1 Tbsp oil and saute the rice for 2 minutes until all the water evaporates.
  3. Add water, butternut squash, chicken soup powder, dry onion, paprika, and salt. Mix gently.
  4. Bring to simmer. Simmer covered for about 10 minutes or until all the water is absorbed. Turn off the heat, gently fluff the rice with a fork, and let stand for another 15-30 minutes.
Serving: Garnish with fresh parsley or cilantro.
Picture of recipe

Take note"
  • ¾ lbs. butternut squash is about 1/3
    of a medium size butternut squash.