A colourful, healthy one-pot meal that can be enjoyed by vegetarians and non-vegetarians alike. If there are leftovers, it makes for a delicious lunch the following day.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
Caramelised Onions
- 2 red onions, peeled and finely sliced
- 15ml oil
- 15g butter
Pilaf
- 1 tbsp oil
- 1 small butternut squash peeled and diced in 2cm cubes or half-moons
- 1 tsp dried rosemary
- 1 tbsp oil
- 1 leek, washed and finely sliced
- 1 red pepper, deseeded and diced
- 2 tbsp smoked sweet paprika
- 250g brown basmati rice, washed
- 500ml vegetable stock
- 1 small bunch fresh parsley, chopped to garnish
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Method
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1Preheat oven 180°C fan/ 200°C/Gas Mark 6
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2Place the red onions, butter, and oil in the 3-ply Stainless Steel Saucepan over a low heat. Put the lid on the pan and leave to cook slowly for 30 minutes stirring occasionally.
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3When the onions are soft take the lid off increase the heat to medium and cook for around 5 minutes until they have caramelised. Leave in the pan until serving.
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4Coat the butternut squash in the tablespoon of oil and rosemary. Place the squash onto the Small Baking Tray and roast in the oven for 30 minutes or until the squash is just soft (time will vary depending on the squash, but try not to overcook as it will go mushy).
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5Place the Toughened Non-Stick Deep Frying Pan on a medium heat and add a tablespoon oil. Add the leeks and red pepper and cook for 15 minutes until they are soft.
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6Add the paprika and cook for 1 minute, then stir in the washed rice.
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7Pour the hot vegetable stock over the rice and leave over a medium heat to boil.
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8Once boiling, turn down to a low heat and cook for 50 minutes. If the liquid runs low before the rice is cooked add a little more stock or hot water. Season to taste.
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9To serve, stir through the roasted squash and scatter the caramelised onions on top with fresh parsley.
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