Kim's Kitchen

20g dried porcini mushrooms, roughly chopped
1 tbsp rapeseed oil
2 onions, sliced (160g)
2 garlic cloves, shredded
1 tbsp chopped fresh ginger
1 red chilli, deseeded and chopped
85g brown basmati rice
160g diced butternut squash (prepared weight)
1 tsp cumin seeds
1 tsp ground coriander
1 tsp vegetable bouillon
10cm length cucumber, grated, core removed
125g bio yogurt
2 tbsp chopped mint, plus a few leaves
one third of a pack fresh coriander, chopped
25g toasted flaked almonds

Pour 425ml boiling water over the dried mushrooms and set aside.

Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.

Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.