- 1 cup red rice
- 1/2 cup black rice (or more red rice)
- 3 cups water
- 1 tsp olive oil (for the rice)
- 2 small or 1 big butternut squash (I used two, mine were 1000g each, it makes about 7 cups when diced)
- 1 tsp coconut oil (for the butternut squash)
- 1 tsp ghee or coconut oil (for the onion)
- 1 medium red onion, finely chopped
- 4 garlic cloves, chopped
- 2 cans chopped tomatoes (each 400g - choose only 100% tomatoes with no additives) or about 7 medium tomatoes cooked, peeled, and chopped
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 cups firmly packed baby spinach
- sea salt and pepper
- sprouts of choice (optional, for topping)
- Preheat your oven to 200C (400F).
- Rinse the rice well and place in a small pot along with the water and a good pinch of sea salt.
- Bring to a boil, cover with a lid and lower the heat to low. Let it cook for 30-40 minutes. When done add the olive oil, stir and cover with the lid and let it sit for about 10 minutes.
- While the rice is cooking, peel and dice the butternut squash and spread it on a baking tray lined with baking paper.
- Sprinkle with sea salt and pepper to taste and add 1 tsp coconut oil in the middle.
- Put the baking tray into the oven for a few minutes to melt the coconut oil.
- Take it out of the coven and toss with wooden spoons so that everything is evenly coated. Place the tray back into the oven and bake for 30-40 minutes or until tender.
- Heat the other 1 tsp of coconut oil or ghee in a big pot and add the chopped onion. Cook for 4-5 minnutes until translucent. Add the chopped garlic and cook for 1 more minute.
- Add the rice into the pot along with the chopped tomatoes and 1/4 water*.
- Add the dried herbs, sea salt and pepper and mix well.
- Stir in the spinach, cover with a lid and simmer for a 2-3 minutes until the spinach wilts down.
- Fold in the butternut squash making sure not to mash it too much.
- Serve with sprouts on top. Store leftovers in the fridge for 2-3 days.
You can also use fresh herbs instead of dried, but this is a winter dish so I opted for dried since most people don't have fresh herbs this time of the year. If you're adding fresh herbs, add twice the amount or more to taste.
* The 1/4 cup water is there because I used it to get as much of the juice out of the tomato cans as I could so nothing would go to waste.