Ingredients
9 total- 500g frozen diced butternut squash
- 2 tbsp olive oil
- 200g chestnut mushrooms, sliced
- 1 brown onion, diced
- 2 large garlic gloves, crushed or grated
- 250g easy cook long grain rice, rinsed
- 100g sliced kale
- 1 vegetable stock pot, mixed with 700ml boiling water
- 1 lemon, cut into 4 wedges
Method
3 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the frozen butternut squash with 1 tbsp oil and roast for 25 mins until lightly golden.
Step 2
Heat the remaining 1 tbsp oil in a large saucepan, add the mushrooms and cook over medium-high heat for 5 mins. Add the onion and garlic with a good pinch of salt and cook for 5 mins more.
Step 3
Stir in the rice, followed by the roasted squash, kale and stock. Simmer, partially covered, on a low heat for 20-22 mins, until the rice is cooked and the stock has been absorbed. Turn off the heat, cover fully and leave to steam for 5 mins. Season, divide between 4 plates and serve with a lemon wedge for squeezing over.