Butternut rice loaf
This recipe serves 4.
Open Futures Resources
Recipe 2
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Ingredients
Equipment
• 750g Butternut squash
• Sharp knife
• 2 Tablespoons olive oil
• Chopping board
• 1 Medium–sized onion – peeled and chopped
• Baking tray – lightly oiled
• 1 Leek – washed and finely sliced
• Tablespoon
• 150g Chestnut mushrooms – sliced
• Large saucepan
• 150g Basmati rice – cooked and cooled
• 900g Loaf tin – lightly greased
• 50g Parmesan cheese – grated
• Wooden spoon
• 50g Pumpkin seeds – toasted
• Mixing bowl
• 1 Medium–sized egg – beaten
• Grater
• 3 – 4 Savoy cabbage leaves – blanched
• Sharp knife
• Freshly ground black pepper
• Serving plate
How to make it
1
2
3
4
Heat the oven to 200°C / Gas6. Cut the stalk
end off the squash and then cut the squash
in half from stalk end to base.
5
Scoop the cooled, cooked flesh from the
squash halves. Discard the skins.
6
Scoop out the seeds and place both halves,
cut sides down, on the oiled baking tray. Bake for 30 – 40 minutes until tender
throughout. Leave to cool.
Roughly chop the cooked squash, then, with
the egg, mix it into the other ingredients
until thoroughly combined. Season well.
7
Heat the olive oil in the saucepan. Add the onion and leek and fry gently until
softened. Add the mushrooms and cook for 5 – 6 minutes.
Line the greased loaf tin with blanched
cabbage leaves, overlapping each leaf slightly.
Spoon the rice and squash mixture into the
loaf tin and press down lightly.
8
Smooth the top. Bake the rice loaf for 25 – 30
minutes, and then leave it to cool for 5 – 10
minutes before turning it out on to a serving
plate.
9
Use a sharp knife to cut the loaf into slices.
In a mixing bowl, combine the rice and
softened vegetables. Mix in the pumpkin
seeds and Parmesan cheese.