Rice and squash stew

Ingredients

• ½ onion
• 2 tablespoons olive oil
• 200 g butternut squash
• 1 liter water (4 glasses)
• 100 g white rice
• 100 g spinach leaves
• ½ concentrated vegetable bouillon cube (optional)
• A small splash of red wine (optional)
• A knob of vegan butter
• Ground black pepper
• Nutmeg
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of butternut squash
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Finely chop the onion and brown it in a pot with the oil over low heat.
2. Peel the squash, dice it and add it. Cook it for about five minutes and add the water.
3. Wash the spinach and cut it into thin strips.
4. Raise the heat and, when it comes to a boil, add the rice, spinach, a little salt, pepper and nutmeg. If you like, add the half bouillon cube and the red wine.
5. Cook over medium heat for about 15 minutes, until the rice is soft.
6. Add the knob of vegan butter a few minutes before taking it off the heat and serve right away.

Nutrition facts

Approximate, per serving (about 446 g). Calculated with data from USDA FoodData Central.