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Aromatic Basmati Rice Pilaf

with Baby Pattypan Squash

Aromatic Basmati Rice Pilaf with Baby Pattypan Squash

The name basmati comes from the Hindi words “bas” meaning aroma and “mati” meaning full of. This rice primarily grows in northern India in the foothills of the Himalayas and eastern Pakistan. After harvesting and processing, the grains are aged to decrease their moisture content, which intensifies the nutty flavor. The aging process also helps the rice maintain its signature firm yet fluffy texture when cooked.

Aromatic Basmati Rice Pilaf with Baby Pattypan Squash ingredients
  • 6 Ounces Baby Pattypan Squashes
  • 2 Cloves Garlic
  • 2 Sprigs Lemon Basil
  • 2 Sprigs Mint
  • 2 Tablespoons Almonds
  • 1 Avocado
  • 1 Lemon
  • 1 Onion
  • ½ Teaspoon Cumin Seeds
  • ½ Teaspoon Fennel Seeds
  • ½ Teaspoon Nigella Seeds
  • 1 Cup Basmati Rice
  • 1 Cup Vegetable Broth
  • ½ Cup Plain Nonfat Greek Yogurt
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the pattypan squashes into quarters. Peel and slice the garlic. Pick the lemon basil and mint leaves off their stems. Roughly chop the almonds. Pit, peel, and large dice the avocado. Squeeze some lemon juice over the avocado to prevent browning. Peel and small dice the onion.
Cook the aromatics:
2 Cook the aromatics:
In a medium pot, heat some olive oil on medium until hot. Add the fennel seeds, cumin seeds, and nigella seeds. Cook about 30 seconds, stirring until toasted and fragrant. Add the onion and garlic and cook 1 to 2 minutes, or until slightly softened, stirring.
Add the rice:
3 Add the rice:
Add the rice and cook about 1 minute, stirring to coat the rice in the spices. Stir in the vegetable broth and 1 cup of water until combined. Heat the mixture to boiling on high, then cover, reduce the heat to low, and cook about 5 to 6 minutes.
Add the pattypan squashes & finish cooking:
4 Add the pattypan squashes & finish cooking:
After cooking the rice about 5 to 6 minutes, remove the lid and add the pattypan squashes. Cover again, and cook 8 to 10 minutes longer, or until the liquid is absorbed and the rice is completely cooked through.
Plate your dish:
5 Plate your dish:
Divide the rice pilaf between 2 bowls or plates. Garnish each with the almonds, avocado, lemon basil, mint, and yogurt. Serve with lemon wedges, if you like. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the pattypan squashes into quarters. Peel and slice the garlic. Pick the lemon basil and mint leaves off their stems. Roughly chop the almonds. Pit, peel, and large dice the avocado. Squeeze some lemon juice over the avocado to prevent browning. Peel and small dice the onion.
2 Cook the aromatics:
In a medium pot, heat some olive oil on medium until hot. Add the fennel seeds, cumin seeds, and nigella seeds. Cook about 30 seconds, stirring until toasted and fragrant. Add the onion and garlic and cook 1 to 2 minutes, or until slightly softened, stirring.
Cook the aromatics:
Add the rice:
3 Add the rice:
Add the rice and cook about 1 minute, stirring to coat the rice in the spices. Stir in the vegetable broth and 1 cup of water until combined. Heat the mixture to boiling on high, then cover, reduce the heat to low, and cook about 5 to 6 minutes.
4 Add the pattypan squashes & finish cooking:
After cooking the rice about 5 to 6 minutes, remove the lid and add the pattypan squashes. Cover again, and cook 8 to 10 minutes longer, or until the liquid is absorbed and the rice is completely cooked through.
Add the pattypan squashes & finish cooking:
Plate your dish:
5 Plate your dish:
Divide the rice pilaf between 2 bowls or plates. Garnish each with the almonds, avocado, lemon basil, mint, and yogurt. Serve with lemon wedges, if you like. Enjoy!