Wednesday, 25 February 2009

Fungi and Quorn Cooked in a Butternut Squash Sauce & Carrot and Tomato Rice (Vegan-Vegetarian)

Receita em Português AQUI



Recipe Ingredients: (enough for 4)
  • 1/2 Butternut Squash (very finely diced)
  • 1 small onion (very finely sliced)
  • 2 garlic cloves (very finely sliced)
  • 1 courgette (finely diced)
  • 300grs button mushrooms (whole)
  • 200grs Quorn pieces
  • 400grs rice
  • 2 large carrots
  • 1 tomato (skin removed to for rose, rest diced)
  • 1 soup spoon of tomato paste
  • 1/4 glass of water with a tea spoon of plain flour diluted
  • 1/2 tea spoon of paprica
  • 2 glugs of olive oil
Put a pan on the stove on high temp, cover the bottom of the pan with olive oil, then once hot add, half of the garlic half of the onion and the butternut, start stirring it and as it starts to stick and dry add a bit of water (vegetable stock is better) mix again letting it cook it will dry again pour a little more water. the process is repeated around 3 to four times until the butternut starts disintegrating into a paste, when that happens season it (salt and pepper) add about 1/2 glass of water (or veg stock) and now add the courgette, Quorn and the mushrooms, put a lid on and reduce flame to minimum, letting it simmer and cook for about 15 minutes.

While that is doing let's do the rice, put a pan with water and salt on the stove on high, then pour the rice in and give it a stir, it will take approx 10-12 minutes until fully cooked, once done strain it passing also boiling water through to remove starch then add the carrot sauce.

While the rice is boiling you put a frying pan on the stove, with a little olive oil and once hot add the carrot, remaining garlic and onion as well as some seasoning, stir fry it for about 3-5 minutes and add a little water (or veg stock) and then let it cook another 10 minutes and at this stage will join the rice.



With all taking the 15 minutes the sauce takes to be ready all will be ready at the same time, so remove the lid from the butternut sauce and add the water with flour this will thicken the sauce further making it extremely smooth and nice.

Plate it up and eat it, it has a delicate sweetish taste due to the butternut which is in my opinion quite divine. If you want a meat one just replace the Quorn with the meat of your choice.



9 comments:

zerrin said...

Pictures are amazing. I'm looking forward to reading its recipe.

Alexandra Moura said...

Ricardo dizem que os olhos também comem e é bem verdade,os meus estão com água,e aboca aberta,está lindo o teu prato e a rosa no topo do arroz esta espectacular,parabens beijocas doces Alexis..

Ricardo said...

Brigada Alexis linda, adorei imenso a tua visita e comentário...xxxxx o teu blogue também muitas vezes me deixa com agua na boca então é vingança... :D

Ricardo said...

Zerrin desculpa o atraso na receita mas meto hoje mesmo. você vai gostar mesmo e um pouco doce por causa do Butternut Squash a qual é uma abobora pequena, mas tão gostoso. brigada pela visita e comentário. :D

Joanne said...

That looks like it's right up my alley. Like your site. I'll be back for sure.

Ricardo said...

Thanks Joanne, I aim to please, I really thank you for your visit and hope the recipe doesn't disappoint, as it turned out really good. :D xx

FrankandMary said...

As a butternut squash and garlic loving vegetarian, I thank you.
I don't cook as much as some others, but I will be trying this.
~Mary

AnuSriram said...

Thats a nice Click! Platter looks lovely!

Ricardo said...

Thanks Frank&Mary I really appreciate the visit, and the comment too... I am so happy you're going to try it, lemme know how it turned up. :D

AnuSriram , Thx so much for you visit and comment really are appreciated. cheers!!!

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