Butternut squash, pear and black-eyed bean stir-fry with brown rice

Butternut squash, pear and black-eyed bean stir-fry with brown rice

An unusual combination of butternut squash and pear with flaked almonds for an interesting texture.

       • 800 kcal per person  

Ingredients

For two people:

  • Fresh ingredients:
    • 1 butternut squash
    • 1 pear
    • 1 cm ginger chopped finely
    • 2 tablespoons of lemon juice (or yuzu juice to make it more special)
  • From the store cupboard
    • 1 tin black-eyed beans
    • 2 tablespoons raisins
    • 1 tablespoon of soy sauce
    • some garlic oil
    • olive oil for frying]
    • 2 tablespoons flaked almonds
    • 1 tablespoon sunflower seeds
    • 1 cup of brown rice (I used Kilombero rice from Malawi)

Preparation

  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Wash and peel the butternut squash, slice it into thin (3 mm) segments.
    • Do the same for the pear, put some lemon juice on the pieces so they don’t turn brown.
    • Wash the beans in a sieve.
    • Cook the butternut squash in the microwave, 3 minutes at full power (900W), stir, then another 3 minutes.
    • Fry the ginger and seeds over medium heat for a few minutes.
    • Add the butternut squash and flaked almonds and fry on high for a few minutes, until the pieces and flakes start to brown.
    • Add the lemon juice lower the heat to medium.
    • Add the beans and the soy sauce and the raisins and fry over medium heat.
    • Add the pear and the garlic oil and stir well.

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