Mushroom and Butternut Squash Baked Wild Rice

Name: Mushroom and Butternut Squash Baked Wild Rice
Total time: 60 min
Ingredients: 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

Salads & Dressings

Excerpt

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

Time 60 mins

Skill Level

Easy

Ingredients List

for people

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

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!

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Mushroom and Butternut Squash Baked Wild Rice

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