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Baked basmati rice with squash and chilli

Name: Baked basmati rice with squash and chilli
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 2 shallots, finely sliced; 2 garlic cloves, crushed; 1 red chilli, sliced; 500g butternut squash, peeled and roughly chopped; 200g basmati rice; 500ml hot vegetable stock; 100g baby leaf spinach; 100g goat’s cheese, crumbled

Published: 28 Feb 13
Updated: 18 Mar 24

Similar to a baked pilaf, this flavoursome vegetarian dish bakes basmati rice with squash, spinach, chilli and goat’s cheese all in one pan to keep washing up to a minimum.

Easy
March 2013

Test kitchen approved

Serves 4
10 minutes to make, 50 minutes to cook

Similar to a baked pilaf, this flavoursome vegetarian dish bakes basmati rice with squash, spinach, chilli and goat’s cheese all in one pan to keep washing up to a minimum.

Vegetarian recipes

Nutrition: per serving

Calories: 373kcals
Fat: 12.8g (5.3g saturated)
Protein: 12.2g
Carbohydrates: 52.3g (6.7g sugar)
Fibre: 3.7g
Salt: 0.5g

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Ingredients

2 tbsp olive oil
2 shallots, finely sliced
2 garlic cloves, crushed
1 red chilli, sliced
500g butternut squash, peeled and roughly chopped
200g basmati rice
500ml hot vegetable stock
100g baby leaf spinach
100g goat’s cheese, crumbled

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a medium casserole dish and gently fry the shallots for 5 minutes.
Add the crushed garlic cloves, red chilli, and butternut squash. Fry for 5 minutes.
Add the basmati rice and stir to coat.

Pour over the hot vegetable stock, season, stir, then cover and bake for 30-35 minutes.
Scatter the spinach and goat’s cheese over the rice, then cook, covered, for 5 minutes.
Stir to combine, then serve.

Recipe from March 2013 Issue

Nutrition

Nutrition: per serving

Calories: 373kcals
Fat: 12.8g (5.3g saturated)
Protein: 12.2g
Carbohydrates: 52.3g (6.7g sugar)
Fibre: 3.7g
Salt: 0.5g

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Published: 28 Feb 13
Updated: 18 Mar 24

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Kathleen Goodship says:

30th May 2015 at 4:15 pm

I love this recipe because when you are feeling “chilli” it helps to “squash” together. I’ve taken “stock” and that’s “shallot”.

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