CookEat Recipe
Butternut Squash and Cheddar Rice
Butternut squash, pumpkin, potato and onion are cooked until tender and combined with brown rice and Dijon mustard. Cheddar is melted through at the end, with lemon served alongside.
Method
Steps
Step 1
Weigh the brown rice dry and cook it in 1500 ml boiling water for the package time, until tender; drain, reserving 150 ml cooking water.
Step 2
Meanwhile peel and deseed both squashes, scrub or peel the potato and cut all three into 1 cm cubes. Chop the onion, grate the cheddar and cut the washed lemon into wedges.
Step 3
Heat the olive oil in a large lidded frying pan over medium heat. Cook the onion and diced vegetables for 5 minutes. Add the reserved cooking water, cover and simmer for 15–20 minutes, stirring occasionally, until the potato and squash are fork-tender.
Step 4
Stir in the mustard and cooked rice and heat for 2–3 minutes. Remove from the heat, fold in the cheddar until melted and serve with lemon wedges.
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Cooked 5 times