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Spiced baked rice with cauliflower and squash
Fruit and vegetables
2
onions
, thinly sliced
½
butternut squash
(approx. 350g), deseeded and cut into 1.5cm/¾in chunks
½
cauliflower
(approx. 350g), cut into small florets, plus any leaves
pinch
chilli
flakes
100g/3½oz frozen
spinach
, defrosted
Tins, packets and jars
200g/7oz brown
basmati rice
, rinsed
Cooking ingredients
2 tbsp
olive oil
6
cardamom
pods
2 tsp
cumin
seeds
1 tsp ground
cinnamon
1
vegetable stock
cube, made up with 750ml/26fl oz boiling water
25g/1oz toasted
flaked almonds
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
Back to recipe
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