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Mixed rice pilaf with roasted squash
Serves 6 Starters and mains
Ingredients
- 10g dried mushrooms, such as trumpet, porcini and chanterelles
- 4tbsp extra virgin olive oil
- 1 onion, finely chopped
- 350g mixed brown rice, washed and strained through a sieve
- 150g puy lentils, washed and strained through a sieve
- 50ml red wine
- 2tbsp fresh dill or parsley, chopped
- rocket leaves, to serve
For the roasted squash
- 750g squash of your choice,cut into large chunks
- 3tbsp extra virgin olive oil
- 1-2tsp chilli flakes
Method
Place the mushrooms in a large measuring jug and cover with 750ml boiling water. Leave to stand for at least 10 minutes or up to an hour. Lay a sheet of kitchen paper in the bottom of a sieve and place over a large bowl. Strain the mushrooms and reserve the liquid.
Wash the mushrooms to remove any grit and pat dry, then finely chop and set aside. Heat half the oil in a sauté or risotto pan and cook the onion for 5 minutes until soft but not browned. Add the rice and lentils and cook, stirring, for 3-5 minutes, until the grains are well coated with oil, then add the wine and simmer until all the liquid has evaporated.
Stir in 500ml of the reserved mushroom water, add the chopped mushrooms, then bring to the boil again and reduce to a simmer. Cook, partially covered for around 40 minutes, until the grains are tender but still have a slight bite, adding extra liquid as and when required.
Meanwhile, to make the squash, preheat the oven to 220C/425F/Gas 7. Arrange the squash on 1-2 shallow baking trays, depending on the size of your oven, and drizzle with the oil. Season well and use your hands, rub the oil in with the chilli flakes until each piece is well coated.
Roast the squash for 25-30 minutes, turning after 20 minutes (and switch round the trays if you’re using 2). The squash is cooked when it is evenly caramelised with some charring in places, and a fork goes through the flesh with ease.
Season the pilaf with salt and pepper, drizzle with the remaining oil and scatter over herbs of your choice. Serve with a handful of rocket and 3-4 chunks of the roasted squash per person.
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