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Piccolo Cherry Tomato – September

Ingredients

  • 50 g onion, chopped
  • 25 g unsalted butter
  • 110 g basmati rice
  • 450 ml boiling water
  • 150 g butternut squash, peeled & chopped
  • 225 g ripe tomatoes, skinned, deseeded & chopped
  • 50 g Cheddar cheese, grated

Method

  1. Saute the onion in half the butter until softened.
  2. Stir in the rice until well coated.
  3. Pour over the boiling water, cover pan with a lid and cook for 8 minutes over a high heat.
  4. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed.
  5. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes,
  6. Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.
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