Mushroom and Butternut Squash Baked Wild Rice

Cooking the mushrooms with the rice makes this dish really tasty. Makes a great filling dish in the warmer months.

Lunch
Easy
Time 60 mins
Skill Level Easy
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Ingredients List

Serves 1
  • 250 g mushrooms chestnut
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 lemon finely grated zest only
  • 150 g brown rice mixed with red rice
  • 375 ml vegetable stock
  • 1 pomegranate seeds
  • 5 spring onions finely chopped
  • 2 cups butternut squash
  • 2 tbsp extra virgin olive oil
  • 15 g coriander roughly chopped
  • 2 tbsp lemon juice
Metric - US Imperial

Instructions

  1. Preheat the oven to 200C/180C Fan 
  2. Place the mushrooms, onion,garlic, lemon zest, butternut squash, rice and vegetable stock in a casserole dish or small, deep roasting tin. 
  3. Cover tightly with kitchen foil or a lid and cook for 1 hour 
  4. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. 
  5. Stir the dressing, half the pomegranate seeds and half the spring onions into the rice. Taste and adjust the seasoning.
  6. Garnish with the remaining pomegranate seeds, spring onions. 

To make this dish even easier, use pre cut, frozen butternut squash!