Fried rice with butternut squash, chestnuts and chard
- November 2011
- Serves 6
- Takes 5 minutes to make, 35 minutes to cook
This vegetarian rice, with butternut squash and chestnuts, makes a tasty side dish recipe.
- 16.4g (7.8g saturated)
- 64.1g (7.9g sugars)
- 300g basmati and wild rice
- 2 tbsp olive oil
- 1 small butternut squash, peeled, deseeded and cut into wedges
- 4 garlic cloves, crushed
- 200g pre-cooked chestnuts, halved
- 250g rainbow or swiss chard, roughly chopped (see tip)
- 25g unsalted butter
- 100g cream cheese
- Large handful of fresh flatleaf parsley, chopped
- Cook the rice in boiling salted water for 10 minutes until tender, then drain and refresh under cold running water. Set aside in a sieve to drain fully. This can all be done in advance if you’re cooking over an open fire.
- Heat the oil in a large frying pan over the fire or a medium heat. Fry the squash for 5-8 minutes until starting to become tender. Add the garlic and chestnuts, then cook for a minute. Add the chard, then cook for a further 5 minutes.
- Add the butter and rice to the pan, stir well, then leave to cook for 8-10 minutes without stirring. This will allow a delicious, nutty crust to develop at the bottom of the pan.
- Break up the mixture with a fork, dollop over the cream cheese, fold through the parsley, taste and adjust the seasoning, then serve.
If you can’t find chard you can use spinach instead.
Rate & review
Or, how about...?
Brussels sprouts recipes
Sticky beef and charred brussels sprouts fried rice
A speedy weeknight stir-fry that packs in maximum flavour in under 30 minutes. Not a...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...