Ingredients:
750 ml Tastic Parboiled Rice, cooked
4 Butternuts, halved and seeds removed
30 ml Sunflower oil
1 Onion, chopped
1 Celery stick, sliced
5 ml BBQ spice
100 g Roasted salted peanuts, coarsely chopped
15 ml Butter OR margarine, melted
Salt
Black pepper, freshly ground
Method:
Brush the butternut flesh with 15 ml of the oil. Place in an ovenproof dish or roasting pan and bake in a preheated oven at 200 °C for 30 - 35 minutes or until butternut is tender.
Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the onion and celery and sauté until onion is translucent. Add the BBQ spice and peanuts, and mix through.
Add the Tastic rice and mix. Remove from heat and pour the melted butter or margarine over, season to taste and mix through. Spoon the rice mixture into the hollows of the butternut halves.
Bake the stuffed butternuts for 3 - 5 minutes until heated through.
Serve immediately.
750 ml Tastic Parboiled Rice, cooked
4 Butternuts, halved and seeds removed
30 ml Sunflower oil
1 Onion, chopped
1 Celery stick, sliced
5 ml BBQ spice
100 g Roasted salted peanuts, coarsely chopped
15 ml Butter OR margarine, melted
Salt
Black pepper, freshly ground
Method:
Brush the butternut flesh with 15 ml of the oil. Place in an ovenproof dish or roasting pan and bake in a preheated oven at 200 °C for 30 - 35 minutes or until butternut is tender.
Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the onion and celery and sauté until onion is translucent. Add the BBQ spice and peanuts, and mix through.
Add the Tastic rice and mix. Remove from heat and pour the melted butter or margarine over, season to taste and mix through. Spoon the rice mixture into the hollows of the butternut halves.
Bake the stuffed butternuts for 3 - 5 minutes until heated through.
Serve immediately.
