Butternut Squash Rice

For this recipe you need:

Rice 2 cups (400 gr)
Peeled and cubed Butternut Squash 900 gr
Thinly sliced Onion 1 medium
Garlic 2 cloves
Nutmeg 1/8 tsp
Cinnamon ¼ tsp
Turmeric (optional) ¼ tsp
Olive oil 4 tbs
Salt and pepper to taste
Walnut to garnish

1. Put a large pan over medium-low heat and add some olive oil to it. Add the onions and garlic and sauté for 5-10 min or until the onions are translucent. Stir occasionally.

2. Take the garlic out but if you don't mind the garlicky taste, leave them in.

3. Push the onions to the side of the pan and then add in the butternut squash cubes and the spices. Put the onions on top of the squashes so they don't burn. Sauté for about 20 minutes or until the squashes are relatively soft. If they start to stick to the pan, add a splash of water to avoid burning - Do not overcook the squashes as they will cook further when added to the rice.

4. In the meantime, rinse the rice and put it in a pot with some water (usually the ratio is 1 cup rice to two cups water but check the package to be sure) on medium-high heat. Bring to a boil and then reduce the heat to medium. Let it boil for about 5 -10 min or until the rice is tender. remember we do not want our rice to be fully cooked at this point.

5. Strain the rice and pour some cold water on it to stop the rice from cooking further.

6. Get a medium size pot ready and put it on medium low heat. Add some olive oil to the pot and when hot enough place one layer of rice in it and then one layer of squash. Repeat the layers alternately until there is no rice and squash left.

7. Cover fully with a lid and cook on medium low for 5 min and then reduce the heat to low and let it cook for another 20 min. I used Jasmin rice and it usually takes this amount of time to be cooked but you can check your rice package and go with that.

8. Take it off the heat and serve it in a serving dish.

9. Garnish with some walnut or peanut to add some crunch to it.

10. This can be served with your choice of protein.