Pancetta, butternut & wild rice skillet
Author: 
Serves: 2
 
Ingredients
  • 140g Mixed long grain and wild rice (uncooked weight)
  • 130g Smoked pancetta, diced
  • 1 Onion, diced
  • 1 Small butternut squash, cut in to 1cm cubes (seeds and skin removed)
  • 3 thyme sprigs
  • 1 handful fresh spinach
  • 100g Manchego cheese, grated
  • 30g Linseed to serve (optional)
Method
  1. Following the instructions on the packaging, cook the rice.
  2. In a large skillet or frying pan over a medium heat, add the pancetta. Once some fat has melted, add the onions and fry for around 6 minutes.
  3. Once the onions are translucent and the pancetta beginning to brown, add the butternut squash cubes and the leaves from the thyme
  4. Sauté for around 10 minutes, until the squash is fork tender.
  5. Add the drained rice, spinach leaves and grated cheese, stirring until the cheese melts and the spinach has wilted.
  6. Serve straight away with the linseed sprinkled over.
Notes
If you can't find Manchego, try and find another cheese that's piquant but not too strong. Provolone is a great alternative. Although I haven't tried this with mild cheddar, I'm sure you could get away with it if you were in a pinch.

Whilst the linseed is optional, it adds a lovely crunch which works really well with the soft squash. If you have the time, you could follow my recipe for roasted butternut squash seeds with chilli. These also make a great healthy snack.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/06/pancetta-butternut-wild-rice-skillet.html