All-American Roast Pumpkin & Chimichurri

• Meanwhile, drain sweetcorn.
• Finely chop garlic. 

• In a medium saucepan, heat a drizzle of olive oil
over medium-high heat. Cook corn kernels until 
lightly browned, 4-5 minutes.
• Add garlic and the plant-based butter and cook 
until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 

• Add basmati rice, vegetable stock powder, the 
water and a generous pinch of salt to the pan. 
Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 
10 minutes, then remove from heat.
• Keep covered until rice is tender and water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, 
so don’t peek!

• When rice is ready, stir through baby spinach
leaves, until wilted.