Ingredients
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
1
tablespoon peanut or vegetable oil
1
large onion, sliced
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
cup diced acorn or butternut squash
1/4
cup raisins
1
cup vegetable broth
1
teaspoon ground turmeric
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1
can (15 to 16 oz) garbanzo beans, drained, rinsed
Preparation
Cook rice in water as directed on package.
Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.
