Packed with B vitamins, serve this with a leafy green vegetable, such as spinach.

Ingredients (Serves 4)

• 1 tbsp sunflower oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 225 g brown rice
• 225 g butternut squash, peeled and diced
• 500 ml vegetable stock
• 2 tbsp fresh thyme leaves, chopped
• 85 g cashew nuts, toasted
• salt and pepper

1. Heat the oil in a frying pan and cook the onion and the garlic for 3 to 4 minutes, until turning golden. Stir in the ground cumin, ground coriander and brown rice and cook for 1 minute. Add the diced squash and fry over a medium heat for 2 minutes. Pour in the stock and bring to the boil.
2. Reduce the heat, cover the pan and simmer for 15 minutes, until the rice and the squash are tender. Add a little more stock during cooking if the pan starts to dry out. Remove from the heat and set aside for 3 minutes.
3. Fluff up the rice mixture with a fork and stir in the thyme and cashew nuts. Add salt and pepper, and serve immediately.

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