Ingredients Jump to Instructions ↓

  1. 175g Camargue red rice

  2. 2 tbsp light olive oil

  3. 150g red onion, finely chopped

  4. 1/2 tsp cardamom seeds

  5. 1/2 tsp all spice

  6. 1 1/2 tbsp raisins

  7. 100g vegetarian feta cheese, in small dice (for vegans, use 40g pine nuts, toasted)

  8. 3 tbsp parsley, finely chopped

  9. 1 butternut squash (long fat-stem if possible)

  10. 2 large red peppers, each cut into 8 thick slices

  11. 1 tbsp balsamic vinegar

  12. 100g good-quality cranberry sauce

  13. 1/2 small lemon, juice only

Instructions Jump to Ingredients ↑

  1. Bring the rice to the boil in a medium-sized saucepan and simmer for 20-25 mins, ensuring it still has some 'bite'.

  2. Using 1tbsp of the olive oil, sauté the onion until soft and starting to caramelise. Add the spices and raisins and cook for a further 2 mins. Combine this mixture together with the cooked rice, feta and parsley. (If making vegan, replace the feta with the pine nuts).

  3. Peel the stem of the squash with a vegetable peeler and cut into 8 circles approx 1 cm thick and 8-9 cm diameter. Parboil for 2-3 mins to soften slightly.

  4. Heat a large ridged grill pan. Mix the remaining 1tbsp oil with the vinegar and brush the squash and peppers with this before char grilling. Keep the cooked vegetables warm in a low oven until ready to assemble the stacks.

  5. Melt the cranberry sauce in a small saucepan, adding a tbsp of water if it is very thick. Once warm add the lemon juice and sieve to remove any large pieces.

  6. To assemble the stacks place one squash circle in the centre of a dinner plate. Place a 8.5cm ring over/on top of it and press in a quarter of the rice mixture. On top of this place a second circle and decoratively pile a quarter of the grilled peppers. Drizzle over 1-2 tbsp of sauce.


Send feedback