A little curry powder gives this rice dish a quick flavour boost. If you can't find a fresh pomegranate, add the same amount of golden raisins, dried currants or chopped dried apricots instead.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
On greased rimmed baking sheet, toss together squash, half each of the oil, salt and pepper, and the cumin. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, garlic and remaining salt and pepper, stirring often, until onion is translucent, about 3 minutes. Add rice, cinnamon stick and curry powder; stir to coat. Add broth and bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Let stand, covered, for 5 minutes; fluff with fork.
Discard cinnamon stick. Stir in squash, cilantro, almonds and lemon juice. Top with pomegranate seeds.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 450 mg
- Sugars 7 g
- Protein 9 g
- Calories 353.0
- Total fat 10 g
- Potassium 659 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 61 g
%RDI
- Iron 15.0
- Folate 20.0
- Calcium 12.0
- Vitamin A 175.0
- Vitamin C 45.0
