Rice with Squash & Sage Recipe

Ingredients :

Serves 4-6

• 450g / 1lb butternut squash

• 2 tbsp olive oil

• 1 small onion, peeled and finely chopped

• 3 garlic cloves, peeled and crushed

• 2 tbsp freshly chopped sage

• 1 liter / 1¾ pints vegetable stock

• 450g / 1lb Arborio rice

• 50g / 2oz pine nuts, toasted

• freshly snipped chives, to garnish

• freshly ground black pepper

Method :

1. Peel the squash, cut in half lengthways and remove the seeds and stringy flesh. Cut the remaining flesh into small cubes and reserve.

2. Heat the wok, add the oil and heat until bubbling, then add the onion, garlic and sage and stir-fry for 1 minute.

3. Add the squash to the wok and stir-fry for a further 10-12 minutes, or until the squash is tender. Remove from the heat.

4. Meanwhile, bring the vegetable stock to the boil and add the rice. Cook for 8-10 minutes, or until the rice is just tender but still quite wet.

5. Add the cooked rice to the squash mixture. Stir in the pine nuts and season to taste with pepper. Garnish with snipped chives and serve immediately.

Nutritional details per 100g

energy  107kcals/446kj

protein 2g

carbohydrate 14g

fat 5g

fiber 0.2g

sugar 0.6g

sodium 0.3g

√  cow's milk-free    √  egg-free    √  vegetarian    √  vegan    √  seafood-free