This is one of those dishes that is suitable for so many different occasions. Want a delicious side dish at a dinner party? Check. A lunch that can be prepped in advance and doesn’t need heating? Check. A warm and cosy, yet light and filling dinner? Checkkkk. The black rice can be subbed with pearl barley, bulgar wheat, giant couscous or quinoa and it really is a delight to both put together and eat.
Serves: 3 (main meals)
Ingredients
- 1 butternut squash, diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp italian herbs
- Salt & pepper to taste
- Spray oil
- 100g black rice
- 225g smoked tofu (the tofoo co)
- 1 shallot/brown onion, diced
- 1 garlic, minced
- 1/2 red chilli, diced
- 100g kale
Method
- Preheat oven to 180c. Place the squash on a lined baking tray and sprinkle over the paprika, garlic powder, herbs, salt & pepper. Spray about 10 sprays of oil then use your hands to make sure all of the squash is evenly coated. Bake in the oven for 20 minutes
- In the meantime, prepare the rice according to packet instructions, and cut tofu up into small chunks
- Once the squash has cooked for 20 minutes, remove from the oven, give it a shake then place back in the oven along with the tofu (you can add it to the same baking tray or a new one, just make sure everything is flat and the tray isn’t overcrowded). Again, bake for 20 minutes, turning the tofu half way
- While the squash, rice and tofu are cooking, heat a few sprays of oil in a pan and cook the garlic, chilli and onion. Once softened, add a tbsp of water along with some kale and cover the pan for about 5 minutes
- Once the kale is cooked, set aside. Allow the squash and tofu to cool and drain the rice. After about 10 minutes, mix everything together and serve (optional: drizzle over tahini and sprinkle over pumpkin seeds). Enjoy!
