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Squishy Squashy Stew
- RECIPE MAKES: 15 Ice Cubes
- PREP TIME: 10 Minutes
- COOK TIME: 20 Minutes
Method
Step 1
Cook rice as per packet instructions. Once cooked, rinse rice in cold water and drain.
Step 2
Add oil to a saucepan and heat. Add onions, butternut squash, red pepper, sweet potato, mushrooms and garlic. Cook for 5 minutes.
Step 3
Add tomato purée and low protein rice, cook for 2 minutes.
Step 4
Add in tinned chopped tomatoes and water and bring to the boil. Simmer for 10 minutes.
Step 5
Once cooked, mash with a fork until almost smooth.
This recipe is freezable!
Refer to labels for allergen and other product information.
Ingredients
- 30g Low protein rice, cooked
- 3 tsp Oil
- 20g Onions, finely chopped
- 50g Butternut squash, peeled, de-seeded & grated
- 50g Red pepper, de-seeded & chopped
- 50g Sweet potato, peeled & grated
- 50g Mushrooms, finely chopped
- ½ Clove of garlic, crushed
- ½ tsp Tomato purée
- 100g Tinned chopped tomatoes
- 80ml Water
