Curried Squash, Chard And Almond Pilaf

• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 3 tsp mild curry powder
• 3.5 oz basmati rice
• 1/2 None small butternut squash, cut into 1/3 inch pieces
• 3 cups vegetable stock
• 3.5 oz green beans, sliced diagonally
• 1/2 bunch Swiss chard (about 6 leaves), stalks removed, leaves shredded
• 1/3 cup toasted slivered almonds
• 1/3 cup plain yogurt

1. Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, or until soft. Add garlic and curry powder. Cook for 30 seconds, or until fragrant. Add rice and squash. Cook for 1-2 mins, or until combined.
2. Add stock and bring to a boil. Reduce heat to low and cook, covered, for 5 mins. Add green beans and chard. Cook, covered, for 5 mins. Remove from heat. Let stand, covered, for 10 mins. Stir with a fork to fluff rice. Season.
3. Top pilaf with almonds. Serve immediately with yogurt.

vegetable, spanish onion, garlic, curry powder, basmati rice, butternut squash, vegetable stock, green beans, swiss chard, almonds, plain yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37748 (may not work)