Jeweled Biryani

with Apricots & Curry Roasted Butternut Squash

dinner

White Rice Squash Nuts Lentils Lemon Hearty Vegetables Fruit Cucumber Cashews Beans/Legumes Grain Bowl Dinner Indian Soy-Free Gluten-Free <600 Calories Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
600
FAT
7g
CARBOHYDRATES
118g
PROTEIN
17g

MAIN INGREDIENTS

  1. ⅓ cup French green lentils
  2. ¾ cup jasmine rice
  3. 6 oz cubed butternut squash
  4. 2 tsp curry powder
  5. 1 cucumber
  6. 1 lemon
  7. 2 scallions
  8. ¼ oz fresh mint
  9. 1.5 oz dried apricots
  10. ¼ cup golden raisins
  11. ¼ cup cashews
  12. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  13. 1 tsp (2 tsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the legumes & grains

Preheat the oven to 425°F. Rinse and sort the French green lentils, and add to a medium saucepan along with 2½ cups (5 cups) cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils for 12 minutes, and add the jasmine rice. Cook until water is absorbed and rice and lentils are tender, another 10 to 12 minutes.

2
Roast the butternut

Transfer butternut squash to a baking sheet. Toss with curry powder, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper. Roast until tender and slightly browned, 15 to 18 minutes.

3
Prepare the cucumbers

Halve and juice the lemon(s). Thinly slice the cucumber(s) into rounds. Add just half the lemon juice, sliced cucumber, 1 tsp (2 tsp) olive oil, and a pinch of salt to a medium bowl, and toss. Marinate cucumbers until ready to serve. Thinly slice the scallions. Pick the mint leaves from the stems and tear into large pieces.

4
Cook the fruit

Chop the apricots. Heat 1 tbsp (2 tbsp) coconut oil in a large nonstick skillet over medium-low heat. Add chopped apricots, golden raisins, and cashews, and cook until the fruit is puffy and cashews are golden brown, 3 to 4 minutes.

5
Finish the biryani

Once the jasmine rice is cooked, add it to the skillet with the dried fruit and nuts. Stir to combine. Add remaining lemon juice and just half the sliced scallions, and sprinkle with salt. Add the curry roasted butternut squash and gently stir.

6
Serve

Serve the jeweled biryani with apricots and curry roasted butternut squash family-style on a platter. Top rice with remaining sliced scallions and torn mint leaves. Serve with marinated cucumbers. Enjoy!