Rice Pilaf with Baked Squash

Vegan

A lovely combination of flavours. Try with Red Pepper & Pine Nut Sauce - easy to make with a stick blender.

Serves:

Time:

40-45 minutes

Ingredients:

1 medium onion, finely chopped
1 clove garlic, minced
1½ tsp olive oil
1 tsp ground cumin
¾ tsp fennel seed
Pinch black pepper
½ tsp salt
300g/10oz brown basmati rice (or use long grain brown if you can’t get it)
¼ tsp saffron steeped in 30ml/2 tbsp warm water
560ml/1 pint light vegetable stock
450g/1lb butternut or similar squash, chopped into small chunks

Method:

1. Preheat oven to 180°C/350°F/Gas Mark 4.

2. In a medium sized heavy saucepan, sauté the onion and garlic in oil over a medium heat until just softened.

3. Add the cumin, fennel seed, pepper and salt.

4. Sauté for 1 minute.

5. Add the rice and stir constantly for about 2 minutes or until the rice smells fragrant.

6. Add the saffron and stock, bring rice to the boil and cover.

7. Reduce the heat to medium-low and simmer for about 20-25 minutes, or until the liquid is absorbed.

8. Meanwhile, lightly steam squash until just cooked – 5-10 minutes. Test with thin skewer.

9. Place squash on a heatproof dish and bake in oven.

10. Check rice and add a little more liquid if beginning to stick.

11. Remove rice from heat and let sit for 10 minutes before serving.