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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

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