Butternut squash and camargue riceCourse: VeggieCuisine: BritishDifficulty: Easy
This recipe for Butternut squash and camargue rice is incredibly wholesome. Loaded with vitamin A from the butternut squash as well as fibre and protein
1 butternut squash, chopped or sliced
4-5 garlic cloves (whole in skins)
Handful of pumpkin seeds (approx 30g)
3 cardamoms, crushed
1 tsp chilli flakes
1 tsp cinnamon
1-2 tsp cumin
Handful of raisins (approx 30g)
2-3 spring onions, finely chopped
150g uncooked camargue rice (or red rice)
- Preheat the oven to 200C.
- Firstly, to cook the rice. Wash thoroughly and then pop into a saucepan and cover with boiling water and a sprinkling of bouillon powder. Bring to a boil and then simmer and cook according to instructions (usually approx 15-20 minutes) until all the water is absorbed and the rice is cooked.
Take off the heat and cool.
- Next, peel and chop up your butternut squash and place into a roasting tin. Sprinkle over the chilli flakes and crushed cardamom, dot with lumps of butter, season and scatter the whole garlic. Place in the oven for 30-40 minutes until the butternut squash has taken on some golden brown colour and is cooked through. Leave to cool.
- Remove the garlic cloves from their skins – they should just pop or squeeze out very easily – and mix into the rice.
Next, add the cumin, cinnamon, pumpkin seeds and raisins and mix. Add in a good glug of olive oil (ideally cold-pressed) to coat the rice nicely. Add the butternut squash and sprinkle over the chopped spring onions. Serve hot or cold.