Prep Time 20 minutes
Cooking Time 1 hour
Serves 4
Can be vegan*
Veggie Vegan
Calories per portion 416kcal 423kcal
Fat per portion 14.3g 16.1g
INGREDIENTS
175g Camargue red rice
2 tbsp light olive oil
150g red onion, finely chopped
½ tsp cardamom seeds
½ tsp all spice
1 ½ tbsp raisins
100g vegetarian feta cheese, in small dice
or 40g pine nuts, (toasted)*
3 tbsp parsley, finely chopped
1 butternut squash (long fat-stem if possible)
2 large red peppers, each cut into 8 thick slices
1 tbsp balsamic vinegar
100g good quality cranberry sauce
½ small lemon, juice only
METHOD
1. Bring the rice to the boil in a medium sized saucepan and simmer
for
20 – 25 minutes, ensuring it still has some “bite”.
2. Using 1 tbsp of the olive
oil, sauté the onion until soft
and starting to caramelise. Add the spices and raisins and cook for a
further 2 minutes. Combine this mixture together with the cooked rice,
feta and parsley. (If making vegan, replace the feta with the pine nuts).
3. Peel the stem of the squash with a vegetable peeler and cut into
8 circles approx 1 cm thick and 8-9 cm diameter. Parboil for 2-3 minutes
to soften slightly.
4. Heat a large ridged grill pan. Mix the remaining 1 tbsp oil with
the vinegar and brush the squash and peppers with this before char grilling.
Keep the cooked vegetables warm in a low oven until ready to assemble
the stacks.
5. Melt the cranberry sauce in a small saucepan, adding a tbsp of water
if it is very thick. Once warm add the lemon juice and sieve to remove
any large pieces.
6. To assemble the stacks place one squash circle in the centre of a
dinner plate. Place a 8.5cm ring over/on top of it and press in a quarter
of the rice mixture. On top of this place a second circle and decoratively
pile a quarter of the grilled peppers. Drizzle over 1-2 tbsp of sauce.
©The Vegetarian Society
2006
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