Rice with butternut squash, broccoli, pancetta and feta

This is a recipe passed to me by my sister and is a favourite of ours! My daughter even has a song for the ingredients list. It’s really easy to make but tastes delicious. I leave the pancetta out of mine so it’s vegetarian and I leave the feta out of Ste’s so it’s dairy free. All naturally gluten free so happy days!

Ingredients

  • 1cup of rice (wild rice or basmati works best but can be done with any)
  • 1 head of broccoli
  • 1 butternut squash
  • Half a block of feta -optional
  • 1 packet of pancetta (can be diced or slices) -optional
  • handful of pine nuts
  • Fresh rosemary
  • Olive oil

Method

  1. Cut the butternut squash into bitesize cubes and place a baking tray, drizzle with olive oil and place in the oven at 200 degrees for 15 mins turning regularly.
  2. Whilst the squash is in the oven cut the broccoli into bitesize florets, place on a baking tray, drizzle with olive oil.
  3. When the squash has been in the oven for 15 minutes add the fresh rosemary. Put the broccoli in the oven for 10 minutes.
  4. Put 1 cup of rice into a pan with two cups of water and heat to boiling then reduce the heat to simmer.
  5. Once the squash and broccoli have been in the oven for ten minutes turn and add the pine nuts to the broccoli. Put back in the oven for a further 10 minutes.
  6. Fry the pancetta until the fat turns golden brown and crispy.
  7. Once the rice has absorbed all of the water place it in a bowl. Add the cooked vegetables, feta and pancetta and serve.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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