Healthy Side Dish: Butternut Squash Rice with Turmeric

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I’m on a kick of cooking with turmeric.  It’s so healthy and good for you! Now that I know this, I’m having fun using it in recipes. This one was me playing in the kitchen and creating a delicious side dish that was a hit. I think it could even be a great main course as well.

Butternut Squash, Basmati rice with Turmeric and Golden Raisins

 

 

 

Here’s what you will need:

-Organic White Onion

-Organic Butternut Squash

-Organic Garlic

-Ground Turmeric

-Organic Golden Raisins

-Organic Basmati Rice (I love this rice)

-Organic Coconut oil

-Salt and pepper

 

I start with roasting in a 350 degree oven cubed, salted, and olive oiled butternut squash until fork tender. This takes about 30 minutes.

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After in a pan I sweat out the white onions (diced) in coconut oil and after they are translucent I add the garlic. I don’t want the garlic to burn or over cook.  Once that is incorporated together, I add about two generous teaspoons of turmeric, the golden raisins and cubed butternut squash. I stir and let it all come together for a moment. You can use as little or as much butternut squash. I roasted a pretty big one so only used about half of the roasted pieces. For raisins use a 1/2 cup.

While I was bringing all the ingredients together in my fry pan, I was boiling the rice. 1 cup rice, 2 cups water. Once the rice was done cooking I just added it right into the fry pan and stirred until it became the gorgeous yellow rich color from the turmeric.

All together the dish took about 15 minutes if you take out the cooking time for the butternut squash. Super easy, gorgeous color and delicious! This would also make a great side dish to bring to party. It’s pretty hearty and could be a main course as well.

I served it with wild halibut and a side of organic kale with lemon & salt. It was a fantastic dinner.

Happy cooking,

-XO

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