Butternut Squash, Brown Rice and Cavelo Nero Broth

by

post-winterbroth_129Serves: 4

What You’ll Need:

  • 1 tbsp of olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely crushed
  • 1 leek, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 2 bay leaves
  • 1 sprig of thyme
  • 1l of veggie stock
  • 200g diced butternut squash
  • 200g cherry tomatoes, halved
  • 2 large handfuls of cavelo nero, cut finely
  • 1 pouch of Merchant Gourmet British Quinoa and Wholegrain Rice
  • Drizzle of extra virgin olive oil

What To Do:

  • Heat up the olive oil and add the celery, onion, garlic, carrots and leek.
  • Sweat the veggies for about 10 minutes on a low heat, until softened. Add the herbs and stock.
  • Bring to the boil before adding the squash and simmering for 30 minutes on a low heat.
  • Next, add the tomatoes, cavelo nero and quinoa and wholegrain rice mix and simmer for a further 5 – 10 minutes until the cavalo nero is tender.
  • Lastly check for seasoning and serve with a drizzle of olive oil.

Credit: Recipe created by Sophie Michell for Merchant Gourmet.

Please comment