Sin-Free Squash & Pepper Stacks |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From the Veg. Soc 2006 Saints Christmas menu. Ingredients:
175 g camargue red rice |
2 tablespoons light olive oil |
150 g red onions, finely chopped |
1/2 teaspoon cardamom seed |
1/2 teaspoon allspice |
1 1/2 tablespoons raisins |
100 g vegetarian feta cheese, in small dice |
3 tablespoons fresh parsley, finely chopped |
1 butternut squash (long fat-stem if possible) |
2 large red peppers, each cut into 8 thick slices |
1 tablespoon balsamic vinegar |
100 g good quality cranberry sauce |
1/2 small lemon, juice of |
Directions:
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.
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