Butternut and apple rice

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Serves: 4 Time: 30 minutes

  • 1 onion, sliced
  • 2 cloves garlic finely chopped
  • 1 peeled, deseeded, cubed butternut squash
  • 2 red apples, cored and cubed
  • 1 tsp dried thyme
  • 2 tbsp milk or cream (or vegan alternative)
  • 400g cooked rice
  • 150g kale
  • 45g grated parmesan (or vegan alternative)

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Heat a little oil in a large frying pan or casseroled dish on a medium high heat before adding the onions and garlic, fry for about 5 minutes until the onions are soft.

Add the squash and thyme and fry for 5-10 minutes until the squash is tender.

Add the kale and cooked rice the stir to combine. Mix in the milk or cream to bring everything together. cook for another 5 minutes to heat the rice through.

Add the apples and parmesan and stir a few times until the cheese has melted and combined fully.

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Serve and garnish with some more parmesan and fresh thyme.

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