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.
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