Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 100 g wild mushrooms (e.g. chanterelles (or normal mushrooms, sliced))
  • 400 g butternut squash (diced)
  • 2 garlic cloves (crushed or grated)
  • 3 teaspoons smoked paprika ((or normal, if you don’t have smoked))
  • 2 teaspoons cumin
  • 1 cinnamon stick (broken in half (or 1 teaspoon ground cinnamon))
  • 1 teaspoon chilli flakes or one fresh red chilli (sliced (or to taste))
  • Salt and pepper to taste
  • 300 g easy cook brown rice ((see note 1))
  • 600 ml boiling water
  • 200 g spinach

Instruction

  • Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned.
  • Remove the lid, add the wild mushrooms and fry for 3 more minutes.
  • Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
  • Next add the rice and water and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the water has been absorbed and the rice and butternut squash are tender.
  • Stir in the spinach and allow to wilt slightly, then serve.