Boil the grain you are using according to packet instructions or you can use the pre cooked grains in pouches.
In a large frying pan or wok sauté the diced white onion, grated garlic, cumin seed and thinly sliced celery in the sunflower oil for 3 minutes then add ¼ cup of water and the butternut squash.
Leave to simmer for 2 minutes then add another ¼ cup water and the juice of ½ lemon.
Leave to simmer for 3 minutes and add ½ cup water and leave for another 2 minutes adding the last ½ cup water with 10g of chopped parsley.
After 3 minutes add the sliced cabbage and stir in for 2 minutes.
Add in the grain , rest of the fresh chopped herbs, lemon zest, salt, vinegar and chili and leave on medium to low heat for 2 minutes and then serve.
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