Food recipes

Warm salad of mixed rice, butternut and tarragon


Do you know butternut, this elongated squash variety with a subtle and slightly sweet taste?

As a salad with mixed rice and flavored with tarragon leaves, it's a real treat.

Preparation time : 15 minutes

Cooking time : 20 minutes

Ingredients for 4 persons :

In the basket

  • 600 gr of squash butternut
  • a few sheets oftarragon
  • 20 gr shelled squash seeds
  • 120 gr of mixed rice

In the closet

  • 1 drizzle of olive oil
  • 80 ml milk
  • Salt and pepper from the mill

Warm mixed rice, butternut and tarragon salad recipe

  • Heat a pot of salted water and immerse the rice in it when it boils. Cook it for 12 min.
  • Heat a second pot of salted water.
  • Meanwhile, cut the butternut squash in half, remove the seeds and fibrous parts.
  • Cut the slices about 1 cm thick and roughly remove the skin.
  • Cut into small cubes and immerse them for 10 min. over medium heat in the 2nde pan.
  • Chop a few tarragon leaves. Reserve.
  • Drain the rice and keep it warm in the saucepan with 1 knob of butter, over low heat.
  • Drain the butternut cubes and set them aside in the saucepan. Cover to keep warm.

Collect 80 g of butternut cubes to make the sauce.

  • In a small saucepan, combine the squash and milk.
  • Season and mix with a whisk so that the consistency resembles that of a sauce.
  • Add the tarragon and simmer 2-3 min.

Arrange the plates with the rice at the bottom, then the squash cubes, the tarragon sauce and finally sprinkle with a few squash seeds!

HelloFresh's suggestion:

For the ‘carnivorous’, don’t hesitate to add a few pieces of bacon or lightly grilled diced chicken with the rice.

Video: Quinoa Salad Recipe - Quinoa Recipe with Butternut Squash, Cranberries and Sage (October 2020).