Cajun roast squash with rice and peas
Cajun roast squash with rice and peas

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cajun roast squash with rice and peas. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cajun roast squash with rice and peas is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Cajun roast squash with rice and peas is something that I’ve loved my entire life.

Fry onion, garlic, ginger and grated carrot with cajun spice. Once aromatic and cooked add washed brown rice, peas and stock. Place a large non-stick casserole pan over a medium heat.

To get started with this recipe, we have to prepare a few components. You can have cajun roast squash with rice and peas using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cajun roast squash with rice and peas:
  1. Get Squash
  2. Make ready Garlic
  3. Take Ginger
  4. Prepare Cajun spices
  5. Prepare Onion
  6. Make ready Brown rice
  7. Make ready Fresh peas
  8. Prepare Fresh coriander
  9. Prepare Reggae reggae sauce
  10. Make ready Olive oil
  11. Take Salt
  12. Make ready Pepper
  13. Get Veggie stock
  14. Prepare Carrot

While the rice cooks, heat a small pan of water to boil and blanch the peas for about a minute, then drain them. Whisk together the olive oil, tamari or Bragg's, rice vinegar, ginger, and apple cider vinegar and set aside. When the rice and vegetables are done, transfer both to a large mixing bowl. Use a box grater to grate the cauliflower into "rice," or break it into florets and pulse in a blender or food processor to chop it into "rice." Heat the buttery spread or oil in a large skillet over medium heat.

Instructions to make Cajun roast squash with rice and peas:
  1. Prepare marinade for squash: blend garlic, ginger, cajun spice, reggae reggae sauce, olive oil and season. Roughly chop squash, coat in marinade and roast for 1 hour on 160-180 degrees C.
  2. Take approx 20 mins to prepare ingredients for timing. Fry onion, garlic, ginger and grated carrot with cajun spice. Once aromatic and cooked add washed brown rice, peas and stock. Bring to boil then simmer for approx 30 mins until squash is done, rice fluffy and stock absorbed.
  3. Correct seasoning to taste and mix chopped fresh coriander into rice and peas. Reserve some for garnish. Serve roasted squash on top of a healthy scoop of rice and peas.
  4. Notes: try adding marmite to stock for extra meatiness, add butter to rice at the end for extra niceness or try swapping stock for coconut milk for an alternative.

Add the cauliflower "rice" and saute until soft. Add the black eyed peas, parsley, and Cajun seasoning and stir to combine. Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet, but will bind as it cooks. Heat a griddle pan over a high heat and grill the marinated peppers, okra, spring onions and the garlic, until slightly charred on all sides.

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