Butternut Squash and Chilli

This was a last minute thrown together meal, it was yummy though.

Ingredients;

1x butternut squash 

Hand full of mushrooms

Half a leek

1x red onion

1x tin tomatoes 

Large splash of white wine

About 200g of soya cream

Hand full of cashew nuts

3 walnuts smashed up

Small hand full of seeds, mostly sunflower and sesame

Thyme, pepper and chilli. 

Boil up the butternut in large chunks till soft. 

Boil up the rice (for the best rice ever, pour in your rice to the pan, then add cold water. Put the top of your thumb on top of the rice and fill with water until the water level is level with the first bend of your thumb. Then cook/boil the rice until holes apear. Take off the heat, put a teatowel over it, you can weigh it down with a plate or lid. Put to one side till your ready.)

Mix all your spices (I used about two teaspoons of mild chilli and I think it needed a little more.) 

Smash up the nuts and mix in the herbs and seeds. (I kept the cashew nuts whole though.) 

Once the mushrooms and onions have started to brown add in the smashed up herbs, nuts and seeds.

Add in the cashew nuts and fry. 

This is about perfect for the rice to be removed from the high heat. 

Set to one side, put a teatowel over the top. 

Add the wine, tomatoes and soya cream (I added 1 tin full of water, after tipping in the tomatoes.) 

Mix in the butternut, bring to a gentle boil. Check your rice, if still really damp give it a little longer but it should be perfect. 

Enjoy. X