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Crunchy Curry Rice and Squash
Ingredients
  • 1 cup basmati rice
  • 4 cups cubed (½ inch/ 1cm) seeded peeled butternut, turban, acorn or kabocha squash
  • 1 tablespoon olive oil
  • ¼ teaspoon each salt and pepper
  • ¼ teaspoon ground cumin
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 cinnamon stick
  • 2 teaspoons curry powder
  • 2 cups sodium-reduced chicken broth
  • ⅓ cup chopped fresh cilantro
  • ¼ cup roasted almonds chopped
  • 2 teaspoons lemon juice
  • ¼ cup fresh pomegranate seeds
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