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Pumpkin Rice

Cummulative Rating

Servings
Makes 6 servings.
Difficulty
Easy
Ingredients

12 ounces butternut squash, peeled, seeded and diced
3 cups gf chicken stock
2 Tablespoons unsalted butter, divided
1 medium onion, minced
1/4 teaspoon whole cumin, toasted and ground
1-1/2 cups long grain white rice
6 scallions, cut diagonally into 1 inch pieces
Directions
In a large saucepan bring chicken stock to a boil. Add diced squash and boil slowly until squash is just cooked through (you don’t want it mushy).

Remove 2/3 of cooked diced squash with a slotted spoon and submerge in ice cold water to halt cooking process.

Puree remaining squash and broth. Pour mixture into a 4 cup container (add more chicken stock if needed). Set pan over medium heat. Melt 2 tablespoons butter. Add onion and toasted, ground cumin. Cook slowly until tender. Add rice and stir until rice is coated, about 3 minutes. Add reserved puree/stock mixture. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat and let sit (still covered), for 10 minutes. With a fork toss rice with scallions. Adjust seasonings to taste with salt and freshly ground black pepper.
Tips
To toast, place cumin seeds in a small, dry skillet over medium-high heat. Heat, tossing frequently, for about 3-5 minutes, or until fragrant and seeds start to brown. Grind in a food mill or a mortar and pestle.
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Reviews

Posted By Member: Nancy
Posted Date: 1/9/2008

Note the diced squash in the picture above, squash was to be added lastly with the scallions. Just a guess!


Posted By Member: Nancy
Posted Date: 1/9/2008

Poor Titles - recipe should be called Butternut Rice!


Posted By Member: Lindsey
Posted Date: 12/24/2007

What the heck am I supposed to do with the 2/3 of cooked diced squash that is sitting on my counter in ice water?!?!?!?!

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