red rice, herb and roasted squash salad

Name: red rice, herb and roasted squash salad
Ingredients: 300g red rice; 500ml vegetable stock; 250ml fresh still water; 750g (prepared weight) butternut squash, peeled, seeded and diced into 1/2 inch pieces; 60ml or 4 tbsp olive oil; 2 spring onions (scallions), thinly sliced; 15g bunch flat-leaf parsley, chopped; 15g bunch coriander (cilantro), chopped; salt; black pepper

calgaryavansino.com

This recipe works well on its own or as a side dish in a larger meal. A colourful recipe that neatly brings together a combination of flavours.

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Ingredients

300g red rice
500ml vegetable stock
250ml fresh still water
750g (prepared weight) butternut squash, peeled, seeded and diced into 1/2 inch pieces
60ml or 4 tbsp olive oil
2 spring onions (scallions), thinly sliced
15g bunch flat-leaf parsley, chopped
15g bunch coriander (cilantro), chopped
salt
black pepper