Number of servings: 2
- 600g butternut squash
- 60g brown rice
- 1.5L water
1. Wash, and then soak brown rice in 1.5L of water in a saucepan for at least 1 hour.
2. Peel, deseed, and dice butternut squash.
3. Bring the pot of brown rice in water to the boil.
4. Add squash, and cook for 1 hour.
5. Purée the porridge in a blender.