Recipe Book

Squash and Shiitake Brown Rice Bowl

Updated: 03 Jul 2015

Ingredients

• Garlic oil
• 1 butternut squash, chopped
• 2 carrots
• 1 red onion
• 2 garlic cloves
• 2 tsp grated / diced fresh ginger
• 2 pinches chilli flakes
• 1x 250g pack microwave brown rice
• 800ml veg stock (made with 1 cube)
• Half savoy cabbage, shredded
• 60g shiitake mushrooms rinsed and sliced or 25g dried mixed mushrooms
• Coriander to garnish

Method

1. Chop the squash, carrots, and onion. Saute until starting to turn golden - about 10 minutes. If using dried mushrooms, put them on to soak.
2. Add the garlic, ginger, and chilli - saute for another couple of minutes.
3. Add the vegetable stock, brown rice, and mushrooms if using dried. Partially cover with a lid and simmer for a further 10 minutes.
4. Add the cabbage for a further 3 minutes. If using fresh mushrooms, add these now.
5. Season with a pinch of black pepper and garnish with coriander.

N.B made 4 portions.