Mushroom and Butternut Squash Baked Wild Rice
Cooking the mushrooms with the rice makes this dish really tasty. Makes a great filling dish in the warmer months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at overcomingms.org.
Ingredients
- 250 g mushrooms (chestnut)
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 lemon (finely grated zest only)
- 150 g brown rice (mixed with red rice)
- 375 ml vegetable stock
- 1 pomegranate seeds
- 5 spring onions (finely chopped)
- 2 cups butternut squash
- 2 tbsp extra virgin olive oil
- 15 g coriander (roughly chopped)
- 2 tbsp lemon juice
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