Butternut and Mushroom Rice with Spekko Brown Rice

Butternut and Mushroom Rice with Spekko Brown Rice

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There are many different types of vegetables that can be used to make savoury rice. The most boring savoury rice is the one that is made with frozen mixed vegetables. Frozen diced veggies may add colour to the rice but it does not add much flavour or nutritional value. This can be served with grilled chicken, fish or as a stuffing for roast chicken.

4 cups cooked Spekko Brown Rice
Sunflower oil
600g cubed butternut
1 medium onion, sliced
1 punnet baby button mushrooms
200g oyster mushrooms
45ml dark soy sauce
100ml roasted peanuts
4 garlic cloves, crushed
30g fresh coriander
2 green chillies, chopped
Juice of 1 lemon
20ml sugar
Salt to season

Here’s how:
Preheat oven to 180 degrees. Slice the oyster and baby button mushrooms. Place butternut cubes in a roasting pan and season lightly with salt. Coat the cubes in a little oil. Pour over 50ml water and roast until the butternut is tender. Heat oil in a wok and stir fry the mushrooms in small batches. Do not add salt as this will draw out the water and this will cause the mushrooms to boil. Heat oil in a wok and fry onion slices until translucent. Add garlic, chilli, roasted butternut cubes, and mushrooms. Stir gently. Pour in the dark soy sauce and check the seasoning. Mix in the Spekko Brown Rice, sugar and lemon juice. Check the seasoning and adjust if necessary. Garnish with chopped coriander.

Yudhika recommends Spekko Brown Rice for this dish because

The flavours of this wonderful dish really compliment a brown rice variant so why not try the newly launched Spekko Royal Umbrella Brown Jasmine variant as an alternative to the standard Spekko Brown rice option! Not only will you be serving one of the worlds top quality rice grains, the exclusive Brown Jasmine taste will have your guests and family begging for more!

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