pumpkin rice

35 min

Orange Rice with Butternut Squash

This rice is unique because the apricot, squash and orange juice make it slightly sweet and tangy. All cooked in one pan, so the rice soaks up all the flavors.

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Ingredients

4 servings

350 g
1
300 g
10
8
50 g

Basmati rice
Butternut squash
Kale
Sun-dried tomatoes
Dried apricots
Cashews

500 ml
400 ml
2 tea sp
2 tea sp
1
2 cloves

Bouillon (vegetable)
Orange juice
Cumin
Thyme (dried)
Onion
Garlic

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut the squash into small cubes
  3. Cut sun-dried tomatoes into small strips
  4. Cut dried apricot finely

Cook

20 min

Make bouillon

pan 2

Sauté onion and garlic

use a large pan ~3 min

Add cumin and thyme

stir ~1 min

Add squash, kale, rice, orange juice, bouillon, dried apricots and sun-dried tomatoes

add lid, stir regularly and add more hot water or bouillon if needed ~15 min

Add cashews

mix, add salt and pepper to taste ~1 min

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