Saute onion, rice, and all spices except garlic and bay leaf in a
small amount of oil until rice sizzles.
- 1/4 cup medium grain rice
- 1/2 acorn squash
- 1 small red potato
- 1 small carrot
- 1/4 cup chopped onion
- 1 Tbsp tomato paste
- 1 small clove garlic, minced
- 1 bay leaf
- 1/2 tsp each : coriander, paprika, cinnamon
- 1/4 tsp each : tumeric, cayenne pepper
- dash cardamom
Add 1 cup water, tomato paste, bat leaf and garlic.
Simmer for 15 minutes while you prepare vegetables.
Scrape out squash, then peel and chop all vegetables into bite-sized
Add to rice mixture along with an additional 3/4 cup water.
Simmer over low heat for about ten minutes, or until vegetables are
A note about the squash: the ridges on acorn squash make it difficult
to peel; I find it easiest to chop the squash first and then peel
Serves: 2. Preparation time: 30-40 min