Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned.
Remove the lid, add the wild mushrooms and fry for 3 more minutes.
Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
Next add the rice and water and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the water has been absorbed and the rice and butternut squash are tender.
Stir in the spinach and allow to wilt slightly, then serve.
This recipe uses easy cook brown rice, which takes roughly 20 minutes to cook. If you can’t get easy cook brown rice, use normal brown rice and check the packet for cooking times.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.