Tuesday, October 19, 2010

Squeamish Squash with Rice

2 cups water

1 one-inch piece peeled fresh ginger, thinly sliced

1/2 butternut squash, peeled and cut into 1/2-inch cubes

1 cup jasmine rice

1 tablespoon unsalted butter

1/2 teaspoon coarse salt


1.Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.

Serve this recipe with Cauldron Curry  over the top!

Recipe by Martha Stewart, Photos by Laura Spear

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