Baked basmati rice with squash and chilli

Baked basmati rice with squash and chilli

Similar to a baked pilaf, this flavoursome vegetarian dish bakes basmati rice with squash, spinach, chilli and goat’s cheese all in one pan to keep washing up to a minimum.

Baked basmati rice with squash and chilli

  • Serves icon Serves 4
  • Time icon 10 minutes to make, 50 minutes to cook

Similar to a baked pilaf, this flavoursome vegetarian dish bakes basmati rice with squash, spinach, chilli and goat’s cheese all in one pan to keep washing up to a minimum.

Nutrition: per serving

Calories
373kcals
Fat
12.8g (5.3g saturated)
Protein
12.2g
Carbohydrates
52.3g (6.7g sugar)
Fibre
3.7g
Salt
0.5g

Ingredients

  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, sliced
  • 500g butternut squash, peeled and roughly chopped
  • 200g basmati rice
  • 500ml hot vegetable stock
  • 100g baby leaf spinach
  • 100g goat’s cheese, crumbled
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Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a medium casserole dish and gently fry the shallots for 5 minutes.
  2. Add the crushed garlic cloves, red chilli, and butternut squash. Fry for 5 minutes.
  3. Add the basmati rice and stir to coat.
  4. Pour over the hot vegetable stock, season, stir, then cover and bake for 30-35 minutes.
  5. Scatter the spinach and goat’s cheese over the rice, then cook, covered, for 5 minutes.
  6. Stir to combine, then serve.

Nutrition

Nutrition: per serving
Calories
373kcals
Fat
12.8g (5.3g saturated)
Protein
12.2g
Carbohydrates
52.3g (6.7g sugar)
Fibre
3.7g
Salt
0.5g

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Read what others say...

  1. I love this recipe because when you are feeling “chilli” it helps to “squash” together. I’ve taken “stock” and that’s “shallot”.

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