Fredericksburg.com

Basic Info

Title:

Curried butternut and rice salad

Rating:

Source:

Emily Battle

Notes:

This is more of a snapshot of what was in my pantry last week than a recipe, but it’s an example of how to turn winter veggies into dishes that are a little different.

Ingredients:

1 cup uncooked brown
basmati rice
1 medium onion, sliced
1/2 tablespoon olive oil
1/2 tablespoon butter
Pinch of salt
Pinch of sugar
Half a butternut squash,
cubed
2 teaspoons curry powder
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
2 cups uncooked baby-spinach leaves
For dressing:
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
2 1/2 teaspoons apple
cider vinegar
Several drops of Tabasco
sauce, or to taste
Pinch of salt

Procedure:

1. Put the rice on to cook as directed.
2. Heat olive oil and butter in a wide skillet and cook onions over medium-low heat. Sprinkle with salt and sugar, and cook as long as the rice cooks, or until caramelized.
3. Toss the squash with 1 tablespoon olive oil, 2 teaspoons salt, 1/2 teaspoon pepper and 2 teaspoons curry powder. Spread cubes on a baking sheet and cook at 400 degrees for 30 minutes, turning halfway through.
4. Combine cooked onion, rice and squash in a bowl. Gently stir in spinach leaves, letting the heat from the other ingredients wilt them slightly.
5. Place Dijon, honey, cider vinegar, salt and Tabasco in a small bowl and whisk together. Slowly whisk in olive oil. Pour dressing over salad.

Servings:

Cook Time:

45 minutes

Run Date:

2009/02/04