TIP If you’re a meat-eater, this recipe would also taste great with chicken.GLUTEN
SERVES 4–6
• 250g black rice
• 1 tbsp soy sauce
• ½ lemon, juiced
• 400g butternut squash, peeled and cubed
• Olive oil
• Salt and pepper
• 150g rainbow chard, roughly chopped
• 1 red pepper, cubed
• Fresh coriander leaves, to serve
Black rice, like all rice, is naturally gluten-free and delicious. Black rice has the mildest effect on blood sugar levels, so if you love your grains but find they don’t always work for you, this might be the one to try. Me? I just love the colour!
Preheat the oven to 200°C fan/220°C conventional/gas mark 7.
Cook the rice in boiling water with the soy sauce and lemon juice according to the packet instructions, but for 1 minute less than stated.
Spread the butternut squash over a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for around 30 minutes, until soft.
When the rice is cooked, remove from the heat, drain any remaining water and stir in the chard. Leave the lid on for another 5 minutes.
Add the butternut squash and red pepper to the rice, stir and season to taste.
Serve in a big bowl with fresh coriander on top.
TIP If you’re a meat-eater, this recipe would also taste great with chicken.