Squash and rice dish

Squash and rice dish

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 421 kcal
, Fat: 12 g
, Carbohydrate: 61 g
, Protein: 12 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

2 tbsp oil
1 garlic clove, squeezed
400 g squash, cut into cubes
2 tbsp harissa
½ bunch thyme, finely chopped
150 g wild rice mix
6 dl water
¾ tsp salt

To serve

2 tbsp white balsamic vinegar
a little pepper
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How it's done

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Squash

Heat the oil in a non-stick frying pan, add the garlic and squash, sauté for approx. 5 mins. Add the harissa, thyme and rice, cook briefly. Pour in the water, season with salt, simmer for approx. 20 mins.

To serve

Mix the balsamic into the rice, season.

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