I only realised the other day, that since starting to eat meat again, I rarely eat any vegetarian meals. This is a bad thing. Not only is it healthier to have some vegetarian meals, I also LOVE vegetarian food. So, my aim this spring is to include more vegetarian meals into my diet. Monday (Meatless Mondays) seemed like a great time to upload this recipe for you all to try.
Anything with butternut squash in it is a winner with me. It is so filling, it means that you can use less rice and still have a substantial meal.
Serves 2 (may be some leftovers)
- 80g (1/2 cup) Brown Rice, uncooked
- 1 small butternut squash, cubed and pre-roasted for 40 minutes
- 1.5 litres home-made stock (I used vegetable stock)
- 1 onion, diced
- 1 leek, sliced
- 4 garlic cloves, crushed
- 1 tsp chopped red chili
- 2 tbsp fresh parsley, chopped (plus some extra for serving)
1) Heat a little oil in a large pan and cook the onion, leek and garlic for around 5 minutes, until soft.
2) Add the rice and cook for 3-5 minutes.
3) Add a little of the stock and the chili and parsley and cook for 3 minutes.
4) Add a little more stock and cook for 10 minutes (add a little more stock if it starts to get dry).
5) Stir in the butternut squash and a little more stock. Add more stock a little bit at a time until you have used it all. Cook for around 30 minutes (you may need a little more stock if the rice is still hard after about 20 minutes) until the stock has absorbed.
6) Serve and sprinkle with parsley.
7) I also then put a poached egg on top.