Each week I get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. It's also zero waste as they take back the packaging it's delivered in!
This is another recipe adapted from Meera Soda’s EAST. I literally can’t get enough of the seasonal recipes from this cookbook!
Tis’ the season for squashes and there’s only so many risottos my partner can eat so it was time for something new…
This recipe fed three people and took 40 minutes from start to finish.
🌿 Ingredients
1kg Table star squash - deseeded and cut into 1cm half moons
200g Cavelo Nero - stalks removed, leaves shredded
3 brown onions - diced
4 cloves garlic - crushed
5 tbsp rapeseed oil
1 tsp chilli flakes
2 tsp garam masala
2 tsp ground cumin
1 tsp ground turmeric
20g fresh coriander
Salt & pepper to season
🔪 Method
Preheat the oven to 200°C and begin washing the rice. Soaking it a few times, rather than running it under cold water, saves lots of liquid!
Add the squash to a baking try and drizzle 3 tsp oil with salt and pepper. Roast for 30 minutes until tender
Heat a large saucepan with the remaining oil. Add the onion for five minutes, then the garlic for another two. Add the spices, chilli, coriander and some salt and give it a good stir.
Drain the rice and add to the pan along with 600ml of warm water. Bring to the boil, put a lid on and then reduce the heat to a whisper for 20 mins. Take off the heat and leave to steam for another 10 minutes (with the lid on).
Add the rice mixture to the plate. Top with the squash and freshly squeezed lemon the serve.
Enjoy!
Add the squash to a baking try and drizzle 3 tsp oil with salt and pepper. Roast for 30 minutes until tender
Heat a large saucepan with the remaining oil. Add the onion for five minutes, then the garlic for another two. Add the spices, chilli, coriander and some salt and give it a good stir.
Drain the rice and add to the pan along with 600ml of warm water. Bring to the boil, put a lid on and then reduce the heat to a whisper for 20 mins. Take off the heat and leave to steam for another 10 minutes (with the lid on).
Add the rice mixture to the plate. Top with the squash and freshly squeezed lemon the serve.
Enjoy!
