Lemon Rice Pan with Hokkaido Squash, Raita and Mint

Ingredients

• 250 g ORYZA (Selection Basmati Imperial)
• Salt
• 800 g Hokkaido squash
• 2 tbsp Rapeseed oil
• 4 tbsp cashew nuts (60 g)
• 0.5 cucumber
• 4 g mint
• 1 Garlic clove
• 200 g unsweetened soy yogurt
• Pepper
• 0.25 tsp ground coriander
• 1 Organic lemon
• 1 tsp ground cumin
• 2 tsp Turmeric powder
• 0.5 tsp cayenne pepper
• 2 tbsp Pomegranate seeds (30 g)

Instructions

1. 1.

   Rinse the rice in a sieve, then add it to a pot with twice its volume of cold salted water and let it soak for 15 minutes. Bring the water to a boil, reduce heat to low, stir occasionally and simmer for 6 minutes. Finally fluff the rice with a fork.

2. 2.

   Meanwhile, peel, wash and halve the squash. Remove seeds and fibers, then dice the flesh. Heat oil in a pan and sauté the squash over medium heat for 10 minutes, stirring occasionally. Add cashews and cook for another 5 minutes.

3. 3.

   For the raita, peel and wash the cucumber, grate it coarsely. Wash mint, shake dry and chop; set aside some for garnish. Peel and mince garlic. Mix yogurt with cucumber, mint and garlic, seasoning with salt, pepper and coriander.

4. 4.

   Wipe the lemon clean, zest and juice it. Add both zest and juice to the pan with rice and 4 tbsp water, heating over medium heat for 2 minutes. Stir in cumin, turmeric and cayenne, seasoning with salt and pepper.

5. 5.

   Serve the rice pan on four bowls or plates, topping with remaining mint leaves and pomegranate seeds, and accompany with raita.