Butternut Squash Casserole

Ingredients:

• 1 1/3 cups Royal Basmati Rice
• About 3 cups Butternut squash, peeled and cut into 1/2 inch cubes
• 1 large onion, chopped
• 1 shallot, chopped
• 2 cups reduced-sodium broth (Chicken or vegetable)
• 1 can reduced-fat coconut milk
• 2 tablespoons vegetable oil
• 1/3 cup sliced almonds
• 1/3 cup golden raisins
• 1 tablespoon curry power
• 1/3 teaspoon ground coriander
• Add salt and pepper to your liking

Directions:

1. Heat oven to 375 degrees F. Heat oil in 4-quart saucepan over medium-low heat.
2. Add onion, shallot, curry powder, coriander and salt and pepper, sauté. It will take about 5 to 7 minutes for the onion to become translucent.
3. Stir in broth and coconut milk. Bring combined mixture to boil over high heat and cook for 45 seconds.
4. Remove pan from heat and then add squash, rice, almonds and raisins. Cover pan and place in oven. Bake for 20 minutes.
5. Remove cover and return to oven to bake for an additional 10 minutes.
6. Enjoy!