Squash & cherry tomato baked rice with pine nuts and burrata

Name: Squash & cherry tomato baked rice with pine nuts and burrata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 250 g basmati rice; 500 g frozen Cooks’ Ingredients Butternut Squash; 270 g pack cherry vine tomatoes, off the vine; 1 tbsp extra virgin olive oil, plus extra to serve; 3 tbsp Belazu Flavour Hacks Roasted Garlic; 500 ml vegetable stock, hot; 3 tbsp pine nuts; 285 g packs No.1 Burrata, drained; Basil leaves, to serve

An effortless one-pot supper of fluffy rice, crunchy roasted pine nuts and creamy burrata, all prepared without even having to pick up a knife.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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250g basmati rice
500g frozen Cooks’ Ingredients Butternut Squash
270g pack cherry vine tomatoes, off the vine
1 tbsp extra virgin olive oil, plus extra to serve
3 tbsp Belazu Flavour Hacks Roasted Garlic
500ml vegetable stock, hot
3 tbsp pine nuts
2 x 285g packs No.1 Burrata, drained
Basil leaves, to serve

Preheat the oven to 220ºC, gas mark 7. Rinse the rice well, then leave to soak in cold water.
Place the butternut squash chunks and cherry tomatoes into a medium roasting tin or ovenproof dish. Drizzle over 1 tbsp extra virgin olive oil, season well, then roast for 10 minutes. Drain the rice and stir into the vegetables with the garlic paste. Pour over the hot stock and bake for 20 minutes.
Scatter over the pine nuts and return to the oven for 10 minutes more, until the rice is cooked through and starting to crisp and the pine nuts are golden.
Tear the burrata over the top of the rice and drizzle with a little more extra virgin olive oil. Grind over some black pepper, scatter with basil leaves and serve.