One Pot Mushroom Butternut Squash Rice with Cucumber Yogurt Sauce

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

One Pot Mushroom Butternut Squash Rice:
2 Tbsp olive oil
1 onion, chopped
8 oz chestnut/brown mushrooms, sliced
1lb butternut squash, peeled and cut into small cubes
4 garlic cloves, minced
1 red chili, minced
1 Tbsp fresh ginger, minced
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp salt
1 cup dried brown rice
2 cups vegetable stock
1 bay leaf
1/4 cup fresh coriander, chopped
2 Tbsp flaked toasted almonds

Cucumber Yogurt Sauce:
1 cup greek yogurt
1/2 cup cucumber, grated
2 Tbsp fresh mint, chopped

Directions:
In a large pot with a lid, heat oil over medium high heat. Add onions and mushrooms, cook 5-7 minutes, stirring occasionally, until soft. Add garlic, chili and ginger, cook for 1 minute more. Add rice, squash, cumin, ground coriander, turmeric and salt. Cook and stir 1-2 minutes. Add stock and a bay leaf. Bring to the boil, lower heat to a simmer, cover and cook, 20 minutes, until the rice and squash are tender and most of the liquid has absorbed. Remove from the heat, discard the bay leaf and stir in fresh coriander.

To make the cucumber yogurt sauce gently squeeze the grated cucumbers to remove most of its liquid.  Add to a bowl along with the yogurt and mint. Serve on top of the rice along with the flaked toasted almonds.

More Meatless Meals:
Chickpea Curry with Herbed Yogurt
Cauliflower General Tso's
Mushroom Mascarpone Risotto