Butternut Squash Basmati Rice

1. 1

   In a medium saucepan melt the butter.

2. 2

   Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.

3. 3

   Add rice and squash and toss with seeds to mix thoroughly.

4. 4

   Add water and salt, and bring to a boil.

5. 5

   Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.

6. 6

   Remove from heat and let stand for 5 minutes.

7. 7

   Fluff rice before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.