Ingredients (Serves 3-4)
500ml hot vegetable stock
600g butternut squash (about 1 small or ½ a large one)
Pinch of saffron
1 tbsp olive oil
1 onion, chopped
8 fresh sage leaves
½ x 100g pack Waitrose Brazil Nut Kernels, halved lengthways
200g Tilda Basmati & Wild Rice
½ pack fresh chives
Cut the squash in half and discard the seeds. Peel, then cut the flesh into bite-sized chunks and roast for 20 minutes.
Add the saffron to the hot stock and leave to infuse for 10 minutes then add the rice and ¼ tsp salt – cook until soft. Drain and set aside.
Meanwhile, heat the oil in a pan add the onion and fry gently for 5 minutes until softened. Add the sage leaves, Brazil nuts and fry for a further 2-3 minutes.
Stir this mixture into the rice along with the squash and sultanas. Snip the chives into the rice and serve.