Chargrilled Butternut, Turmeric & Cumin Spiced Rice & Lentils, Flaked Almonds and Coriander
- 200 g butternut squash sliced into 1" thick pieces
- 1 cup wholegrain brown rice rinsed
- 1 vegetable stock cube
- 200 g green lentils pre-cooked
- 1/2 tbsp coconut oil
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1/2 tbsp sumac
- 1 pinch ground black pepper
- 1 pinch celtic sea salt
- 1/2 cup flaked almonds
- 1 large handful coriander
Place the butternut squash pieces into a steamer pan and steam until soft (about 10-12 minutes).
Meanwhile, add the rinsed rice to a pan, cover with water, crumble in the vegetable stock cube and bring to the boil. Cook as per packet instructions (usually for 25 minutes).
When the butternut squash has cooked through and is soft, remove it from the steamer pan. Add a little coconut oil to a frying pan, turn up the heat, once the oil has melted, add the butternut squash and fry on both sides for a few minutes until it starts to turn golden and crispy.
Once the rice is cooked, drain any excess liquid, add the green lentils to the pan with the turmeric, cumin, and sumac. Combine all the ingredients well by stirring with a spoon. Season with the salt and pepper to taste.
Add the mixture to the serving plate, place the butternut squash, flaked almonds and fresh coriander leaves. Serve immediately.
You can make this recipe oil-free by skipping the frying of the butternut squash step.