Baked basmati rice with squash and chilli

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
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

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.

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  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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