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winter curry grain bowl in a white bowl

Warming Winter Curry Grain Bowl

Author: Amanda Paa
Yield: 5 servings
Prep Time :20 minutes
Cook Time :45 minutes
Total Time :1 hour 5 minutes

Ingredients

  • 1 2 pound, medium size butternut squash, peeled and cubed into 1/2 inch pieces
  • ½ of a medium red onion chopped into 1/2 inch pieces
  • 3 tablespoons olive oil divided

  • 1 teaspoon kosher salt divided

  • 1 cup long-grain white rice thoroughly rinsed

  • 1 1/2 cups cooked millet (about 3/4 cup dry) using this method
  • 1 medium bunch of lacinato kale leaves removed from stems and cut into very fine, thin strips
  • ½ cup of pomegranate seeds

Citrus Curry Dressing

  • 1/2 cup freshly squeezed orange juice
  • 1 1/2 tablespoons chopped cilantro

  • 1/2 teaspoon dijon mustard

  • 1 garlic clove finely minced

  • 1 teaspoon maple syrup

  • 1 tablespoon cider vinegar

  • 2 teaspoons curry powder

  • 1/4 cup hazelnut or olive oil
  • 1/2 teaspoon kosher salt

Instructions 

  • To make dressing: In a small saucepan, simmer the orange juice until slightly reduced, you should have about 1/3 cup juice. Let cool, then add all ingredients to a tall glass jar and use an immersion blender to puree. It should be creamy and completely uniform. You could do the same with a regular blender too. Will keep in refrigerator for one week.
  • Preheat oven to 400 degrees F. Toss the squash with 1 1/2 tablespoons of olive oil and 1/2 teaspoon salt, then spread onto a large baking sheet. Toss the red onion with remaining olive oil and salt, then spread onto another baking sheet.
  • Place both in oven, and check on onions after about 8 minutes. Take them out when they are browned and have shrunk. Stir the squash at this time and roasting squash for another 25 minutes, until it can easily be pierced with a fork, but not mushy.
  • While vegetables are roasting, add the rice to a medium saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat to a simmer. And cook for about 35 minutes, or until rice is tender, but not mushy. Taste to be sure. Drain rice and return to empty pot. Set on stove and cover, letting steam for 5 minutes. Fluff with a fork and keep warm.
  • Add roasted vegetables, kale and cooked millet to a large bowl. Pour hot rice over the top of it and mix all together. Cover with a cloth so that the warmth stays inside and the kale will wilt slightly from the heat. 
  • After 5 minutes, stir again and add dressing along with 1/2 of the pomegranate seeds, stirring to combine. Pour into bowl for serving and top with remaining pomegranate seeds. 
  • *Can be made one day ahead of time, will last for 4 days in refrigerator.