Indian Black Rice with Acorn Squash, Mustard, and Catfish
🌟Main ingredient:Black rice
✨secondary ingredients: acorn-squash and mustard
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Only me
Ingredients
1
cup
black
rice
1
small
acorn
squash,
peeled
and
diced
1
tablespoon
mustard
seeds
4
catfish
fillets
2
tablespoons
vegetable
oil
1
onion,
chopped
2
cloves
garlic,
minced
1
tablespoon
ginger,
grated
1
teaspoon
turmeric
1
teaspoon
cumin
1
teaspoon
coriander
1
teaspoon
paprika
Salt
and
pepper
to
taste
Fresh
cilantro
for
garnish
Cooking steps
Cook the black rice according to package instructions.
In a large skillet, heat the vegetable oil over medium heat.
Add the mustard seeds and cook until they start to pop.
Add the onion, garlic, and ginger and cook until softened.
Stir in the turmeric, cumin, coriander, and paprika.
Add the diced acorn squash and cook until slightly tender.
Push the squash to the side of the skillet and add the catfish fillets.
Cook the catfish for 3-4 minutes on each side until cooked through.
Season with salt and pepper.
Serve the catfish and acorn squash mixture over the black rice.
Garnish with fresh cilantro before serving.
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