Curried Squash and Rice Casserole


1 tbsp. vegetable oil
1 medium chopped onion
1 tbsp. curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
2 cups low-sodium vegetable broth
1 can (300ml) coconut milk
2 1/2 cups butternut squash, peeled and cut into 1/2-inch cubes
3/4 cup brown basmati rice
1/4 cup wild rice
1/2 cup sliced almonds
1/2 cup raisins


Pre-heat oven to 375. In a large, Dutch-oven style pot, heat oil over medium heat. Add onion, curry powder, coriander, and pepper. Sauté until onion has softened, about 5 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat, stirring occasionally. Remove the pan from the heat and stir in the squash, rice, almonds and raisins. Cover tightly and place in oven. Bake 40 minutes. Remove lid and bake 10 minutes longer. Serve immediately.