Butternut & Mushroom Fried Rice
With Autumn slowly settling in, there is nothing I crave more in the evening, than coming home to a warm & cosy meal. In this instance: the simpler, the better, which is exactly what this Butternut & Mushroom Fried Rice is. Ready in under 30 minutes, this nourishing one-pot meal is naturally gluten-free & vegan. And if your in a crunch, note that you can use pre-cooked or leftover rice, for a speedier version (it tastes just as good)!
Combining tender mushrooms, sweet butternut & crunchy toasted hazelnuts, nothing tastes more like Autumn! Add some tofu or a fried egg for that extra bit of protein & sprinkle chopped parsley & smoked paprika for extra flavour. The perfect quick fix for a healthy meal anytime of the week! Enjoy!
- Vegan Recipe -
BUTTERNUT & MUSHROOM FRIED RICE
300g of rice*
3 shallots
2 garlic cloves, peeled
350g of mushrooms
400g of butternut squash
4 tablespoons of extra virgin olive oil
60g of hazelnuts, toasted**
10 sprigs of parsley
2 teaspoons of smoked paprika (optional)
Fleur de sel
Freshly grated pepper
Cook the rice according to package instructions (if you are using un-cooked rice). Strain once cooked-through and set aside.
Meanwhile, peel and finely mince the shallots.
Wash and slice the mushrooms.
Peel the butternut. Cut it in half and remove the seeds. Slice the butternut into small cubes.
Heat the olive oil in a pan on high heat. Add the shallots and garlic and sauté for 1 minute.
Add the butternut. Sauté for 4-5 minutes, until lightly golden.
Finally, lower the heat to medium and add the mushrooms. Sauté for another 3-4 minutes.
Meanwhile, roughly chop the toasted hazelnuts.
Mix the rice in with the veggies. Season with salt, pepper and sauté for a couple of minutes, while stirring.
Sprinkle with chopped parsley, the chopped hazelnuts and some smoked paprika (optional) and serve warm.
Notes: *You can use pre-cooked rice or rice cooked the day before in this recipe.
**To toast nuts & seeds, add them to a dry hot pan & sauté them until lightly browned.