Tri-Coloured Rice with Roasted Butternut Squash

Tri-Coloured Rice with Roasted Butternut Squash, Aubergine and Kale

This dish makes a great vegetarian main or side dish. I would even serve it at a dinner party or as a holiday side for Thanksgiving or Christmas. It tastes great hot or at room temperature. I made this with some pan-fried haddock, serving the haddock on top of the rice, allowing for crispy fish bits to mix into the dish, adding even more texture and depth. It was truly delicious. Be sure to include the pine nuts and kale for a bit of crunch, as they are really needed to balance the texture of the dish. Otherwise, it would taste a bit soft.


1 butternut squash, outer skin cut away and discarded, inner seeds removed and pulp scraped away, and cut into bite sized cubes
1 medium aubergine, cut into bite sized cubes
100g kale, washed and torn into pieces
2 cups dry Neal’s Yard Tri Colour Rice (brown, red and wild)
3 teaspoons vegetable bouillon powder
large handful of pine nuts
1/2 block Feta Cheese, crumbled
rosemary, sea salt and pepper to taste


Place the butternut squash cubes onto a baking tray. Drizzle with olive oil, and sprinkle with rosemary and sea salt. Place in a hot oven for about 30 minutes, until soft and cooked through, with edges just starting to brown.

Boil 5 cups of water, adding the bouillon powder. Add the rice and bring back to the boil. Lower the heat and place the lid on the pot. Cook for 25-30 minutes without taking the lid off, until the water is fully absorbed. When completely done, fluff with a fork and return the lid until you’re ready with everything else.

In a large, dry skillet, add the pine nuts and cook over medium-low heat, continuously stirring, until pine nuts start to brown. Remove pine nuts and place in a small bowl.

In the same skillet, heat a little olive oil and add the aubergine. Stir until cooked through and starting to brown, around 5-7 minutes. Add the kale and continue to cook until the kale is bright green and a bit wilted, around 5-7 minutes.

Add the rice, butternut squash, aubergine, kale and pine nuts to a large serving dish. Stir to combine completely. Crumble feta over the top and gently stir through.

Serves 8 as a side dish, 4 as a main

As stated above, I pan fried some haddock to serve on top of the rice. In a non-stick pan, I heated some olive oil and added some minced garlic. I placed the haddock in the pan and squeezed the juice of half a lime over the fillets. Leave to cook, undisturbed for about 3 minutes. Gently flip the fish and squeeze more lime on top. Sprinkle with sea salt. Chop some green onion and place it in the pan with the fish for the last minute or two. Remove the fish with fully cooked and starting to crisp at the edges. Place the fish on top of the rice, and scrape any crispy bits out of the skillet and add on top of the fish.

Tri-Coloured Rice with Roasted Butternut Squash

Tri-Coloured Rice with Roasted Butternut Squash, Aubergine and Kale with Pan Fried Haddock

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