simple turmeric butternut sqush & pistachio rice

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let’s talk about turmeric for a moment, shall we? turmeric is sort of a wonder plant right now, and i’m happy to see it having its day. i first came across turmeric when i was living way out in the high desert of new mexico and i was in desperate need of saffron for a paella. the one grocery store within many miles had no saffron to speak of, but they did have turmeric. and so, i took it home and let it yellow my rice. turmeric is sometimes known as indian saffron, because of its similar hue. it does, however, have many healing properties that make it worthy of a glory all its own. turmeric has been shown not only to aid with digestion (like its cousin, ginger), but to also be an anti-inflammatory agent that helps with brain and liver function, can improve sleep, boost the immune system, improve depression, and has recently been studied to prove its effectiveness on preventing and even treating cancer. it’s also pretty delicious.

i love one pot meals, and often they are a necessity. i made this last night after a long day, when i needed a quick dinner. it was warm, filling, savory and a little bit sweet, filling, and a hit with my husband and my one year old son.

ingredients:

  1. 1/2 sweet yellow onion, chopped
  2. 1 tablespoon coconut oil
  3. 1 tablespoon turmeric (either fresh grated, or powder)
  4. 1 teaspoon cinnamon
  5. 1 teaspoon salt
  6. 1/2 butternut squash, cut into 1/2 inch cubes
  7. 1 cup pistachios, shelled
  8. 1 cup flame raisons, or sub regular raisons or cran-raisins
  9. 2 cups rice of your choice (i used basmati)
  10. 2 1/2 cups water

directions:

  1. in a pot or sauce pan that has a lid, heat coconut oil over medium heat, then add in chopped onion
  2. add in the turmeric, cinnamon & salt and cook until fragrant & onion is slightly browned, about 3 minutes
  3. add in the rice and mix together, stirring frequently to toast the rice, about 2 minutes
  4. add in the squash, raisins, pistachios & the water
  5. cover & bring to a boil, then reduce heat and simmer until the water is absorbed and the squash is tender, about 28 minutes

the end.

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