About the recipe
This is a warm and comforting breakfast that delivers sustained energy from the brown rice and butternut squash. Butternut squash is also rich in fibre, making it exceptionally heart-friendly, and contains significant amounts of potassium as well as vitamins B6 and C. Lastly, you will get a metabolic boost from the spicy properties of the chilli and ginger. Overall, nourishing and tasty and can be eaten for lunch or dinner, too.
Brown rice -
Cold water -
Coconut oil -
1 clove, crushed, peeled and finely chopped
1 teaspoon freshly grated peeled root
Red chilli -
1 medium, deseeded and finely chopped
Butternut squash -
100g/3½oz, peeled, deseeded and cut into 1cm/½ inch dice
½, peeled and cut into 1cm/½ inch dice
Vegetable bouillon stock powder -
Boiling water -
Savoy cabbage -
1 handful, shredded, washed and drained
Shiitake mushrooms -
4 fresh, rinsed and sliced
Black pepper -
Olive oil -
1 very small bunch, leaves and stems finely chopped, to garnish
- Wash the brown rice well in a colander until the water runs clear. Place the rice in a medium pan and add the cold water. Bring to the boil, then cover with a tight- fitting lid, turn the heat down to low and cook the rice in its steam for 15â€“20 minutes. Remove the lid and fluff the grains with a fork.
- Heat a large wok (or pan) over a high heat and add the coconut oil. As the oil starts to melt, swirl it around the wok and then quickly add the garlic, ginger and chilli and stir-fry for 30 seconds. Add the butternut squash and carrot and cook, stirring, for 2 minutes. Tip in the cooked rice, add the bouillon powder and boiling water and bring back to the boil. Cook on a medium heat, boiling the rice and vegetables for 12 minutes. Add the shredded cabbage and cook for 3 minutes, then add the shiitake mushrooms and cook for 1 minute.
- Season to taste with black pepper and a small drizzle of olive oil. Garnish with the coriander and serve.