A vegan recipe from Yotam Ottolenghi which should be served at room temperature. It will serve two as a main or four as a side dish.
Ingredients
- 125 g black rice
- salt and black pepper
- 500 g small butternut squash ( prepared weight) peeled, seeds discarded and cut into 1cm thick half-moons,
- 600 g fennel bulbs trimmed and cut into 1cm slices
- 2 red chillies 1 left whole and 1 thinly sliced (deseeded if you don’t like heat)
- 11/2 tsp fennel seeds crushed
- 75 ml olive oil
- 3 tbsp maple syrup
- 1 small garlic bulb top trimmed to expose the cloves
- 100 g banana shallots skin on, tops trimmed to expose the flesh,
- 1 tbsp lemon juice
- 5 g dill finely chopped
- 5 g chives finely chopped
Servings:
Instructions
- Heat the oven to 220C (200C fan)/425Fgas 7. Put the rice in a medium saucepan with plenty of water, put on a medium heat, bring to a boil and cook for 35 minutes, then add a quarter-teaspoon of salt. Continue to cook for five minutes, until cooked but with a slight bite, then drain very well and transfer to a large bowl.
- As the rice cooks, put the butternut squash, fennel, the whole chilli and fennel seeds in a large, 40 x 30cm tray lined with baking paper, and add two tablespoons of oil, two and a half tablespoons of maple syrup, a teaspoon of salt and a generous grind of black pepper.
- Mix well, then spread out as much as possible. Drizzle a little oil over the garlic bulb and shallots, wrap individually in foil and put in the corners of the tray. Roast for about 40 minutes, until the vegetables are golden brown.
- Transfer half the fennel and squash to the rice bowl, reserving the rest to top the rice with.
- Once cool enough to handle, discard the foil and squeeze the shallots and garlic into the small bowl of a food processor, discarding the papery skins. Add a tablespoon of oil, the remaining half-tablespoon of maple syrup, half the lemon juice and a quarter-teaspoon of salt, and blitz to a smooth paste, scraping down the sides of the bowl as needed.
- Add the paste to the rice and veg mixture and gently combine, then transfer to a large serving plate.Top with the remaining roasted vegetables. Mix the herbs with the sliced chilli, the remaining lemon juice, the remaining two tablespoons of oil and an eighth of a teaspoon of salt. Stir together, spoon over the vegetables and serve.
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