- 20g dried porcini mushrooms, roughly chopped
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, sliced (160g)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, shredded
- 1 tbsp chopped fresh ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, deseeded and chopped
- 85g brown basmati rice
- 160g diced butternut squash (prepared weight)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp vegetable bouillon
- 10cm length cucumber, grated, core removed
- 125g bio yogurt
- 2 tbsp chopped mint, plus a few leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- one third of a pack fresh coriander, chopped
- 25g toasted flaked almonds
Pour 425ml boiling water over the dried mushrooms and set aside.
Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.
Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.