½ a butternut squash, peeled and diced
1 large onion chopped
3 garlic cloves finely chopped
1 punnet of button mushrooms halved
1 cup basmati and wild rice rinsed
2 cups vegetable stock
15g dried wild mushrooms rehydrated and finely chopped
1 tsp finely chopped sage
1 tsp italian seasoning or mixed herbs
handful of chopped coriander leaves
50g gorgonzola optional
salt and pepper
Lay the squash out of a tray sprayed with frylight, spray the squash and season, roast in the oven for 25/30 minutes.
In a large pan with a lid, fry the onions in frylight until soft, add the garlic fry for 1 minute then add the mushrooms and fry until golden, stir in the rice and toast for 1 minute. Stir in the stock and add the herbs, season and cover, simmer for 20 minutes or until the rice is cooked through and all the stock has dissolved.
Remove from the heat, stir in the coriander, squash and cheese, then serve.
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