Ingredients List
for
Units:
- 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
Instructions
Instructions
- Preheat the oven to 200C/180C Fan
- Place the mushrooms, onion,garlic, lemon zest, butternut squash, rice and vegetable stock in a casserole dish or small, deep roasting tin.
- Cover tightly with kitchen foil or a lid and cook for 1 hour
- Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside.
- Stir the dressing, half the pomegranate seeds and half the spring onions into the rice. Taste and adjust the seasoning.
- Garnish with the remaining pomegranate seeds, spring onions.
To make this dish even easier, use pre cut, frozen butternut squash!
Write the first comment
Sign up or log in to leave comments
Already have account? Log In