Roasted chunks of butternut squash are tossed with spice-infused basmati rice, crunchy nuts and vibrant bits of fruit to make this festive vegan jeweled rice.
Course:
Side
Cuisine:
American, Persian
Servings: 8
Calories: 244kcal
Author: Alissa
Ingredients
1 ½cupsdiced butternut squash,½ inch cut
1 ½tablespoonsolive oil,divided
¼cuphot water
Generous pinch saffron
1large shallot,finely chopped
1cupbasmati rice
¼teaspoonground cinnamon
¼teaspoonground cumin
⅛teaspoonground cardamom
1bay leaf
½cupdried cherries
½cupchopped dates
1 ½cupsvegetable broth
½cupslivered almonds
½cupshelled pistachios
1orange,peeled and diced
½cuppomegranate arils
Salt and pepper to taste
Instructions
Preheat oven to 400°. Toss butternut squash cubes in ½ tablespoon of olive oil to coat, and arrange in an even layer in roasting pan or on a baking sheet. Bake until tender and lightly browned, about 20 minutes.
While butternut squash roasts, place the hot water in a small cup and add saffron. Allow to sit for a few minutes while you begin preparing the rice. The color should begin to run.
Coat the bottom of a medium saucepan with remaining tablespoon of oil and place over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add rice, cinnamon, cumin, and cardamom. Toast the rice and the spices for about 2 minutes, until the spices become very fragrant. Add saffron water, bay leaf, vegetable broth, cherries and dates. Raise heat and bring the liquid to a simmer, stirring a few times. Lower heat and cover. Allow to simmer until all of the liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for about 5 minutes.
Remove the lid from the pot and remove the bay leaf. Stir in roasted squash, pistachios, almonds, orange and pomegranate arils. Season with salt and pepper to taste, and serve.
Nutrition Facts
Butternut Squash Jeweled Rice
Amount Per Serving
Calories 244Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 1.1g6%
Sodium 273mg11%
Potassium 405mg12%
Carbohydrates 38.6g13%
Fiber 3.7g15%
Sugar 12.6g14%
Protein 5.8g12%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.