Red rice with squash, mushrooms and pecan nutsby Paula Wilson |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 250g red rice; 2 tbsp sunflower oil; 1 onion, chopped; 500g butternut squash, chopped; 500g mushrooms, quartered; 125g pecan nuts. |
| Recipe Method |
| Place the rice in a large saucepan and add
double its volume in water. Bring to the boil. Cover and simmer for
20 minutes until tender. Meanwhile, heat the oil in a large frying pan and cook the onion until soft. Add the squash, mushrooms and pecan nuts and cook for 5-10 mins until the squash is lightly coloured and the mushrooms soft, turn down the heat and continue to cook until the vegetables are tender. Season. Drain the rice and then mix through the vegetables. Serve hot with a salad. |
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