One Pot Wild Mushroom, Squash and Spinach Pilaf

• Vegan
• Gluten free

• Produce

  • 400 g Butternut squash
  • 1 tsp Chilli flakes
  • 2 Garlic cloves
  • 100 g Mushrooms, wild
  • 1 Onion
  • 200 g Spinach

• Pasta & Grains

  • 300 g Brown rice

• Baking & Spices

  • 1 Cinnamon stick
  • 3 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 600 ml Water

Found on easypeasyfoodie.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 100g wild mushrooms, e.g. chanterelles (or normal mushrooms, sliced)
• 400g butternut squash, diced
• 2 garlic cloves, crushed or grated
• 3 teaspoons smoked paprika (or normal, if you don’t have smoked)
• 2 teaspoons cumin
• 1 cinnamon stick, broken in half (or 1 teaspoon ground cinnamon)
• 1 teaspoon chilli flakes or one fresh red chilli, sliced (or to taste)
• Salt and pepper to taste
• 300g brown rice
• 600ml boiling water
• 200g spinach

Directions

• Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned.
• Remove the lid, add the wild mushrooms and fry for 3 more minutes.
• Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
• Next add the rice and water and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the water has been absorbed and the rice and butternut squash are tender.
• Stir in the spinach and allow to wilt slightly, then serve.