Broccoli and Squash Rice

• servings: 2
• active time: 20 mins
• total time: 1 hour 20 mins

Ingredients

150g white rice

1 Tin of coconut milk

1 tbsp soy sauce

2.5cm ginger, grated

1 clove of garlic

300g of butternut squash, peeled, cut into 1cm cubes (roughly half of a squash)

1 broccoli, cut into florets

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp soy sauce

2.5cm grated ginger

Pinch of chilli powder

Directions

Preheat the oven to 180C.

Mix the rice, milk, soy sauce, ginger and garlic in a roasting tin or oven-proof pot. Top with the cubed squash. Cover tightly with foil/pot lid and transfer to the oven for 45 mins.

Top the rice and squash with broccoli and return to the oven for 15 mins.

Make dressing and adjust ingredients to taste. Tip the dressing over and serve.

Notes

Use GF soy sauce or tamari to make GF