CookEat Recipe
Butternut Squash and Brown Rice Pasta
Butternut squash, mushrooms and onion are softened in a pan, then combined with cooked brown rice and pasta. Chives and lemon wedges finish the dish.
Method
Steps
Step 1
Weigh the rice and pasta dry. Divide the 2000 ml water between two saucepans, 1000 ml each. Cook the rice in one pan of boiling water for its package time, usually 25–40 minutes, until tender; drain. Cook the pasta in the other pan for its package time, stirring; reserve 150 ml cooking water before draining.
Step 2
While they cook, peel and deseed the squash and cut it into 1 cm cubes. Slice the mushrooms and onion. Chop the chives and cut the washed lemon into wedges.
Step 3
Heat the olive oil in a large frying pan over medium heat. Cook the onion, mushrooms and squash for 8–10 minutes, stirring. Add 100 ml reserved pasta water, cover and cook for 10–15 minutes until the squash is tender.
Step 4
Fold in the cooked rice and pasta and the remaining 50 ml reserved water. Stir over low heat for 2–3 minutes, add the chives and serve with lemon wedges.
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Cooked 6 times