HERB RICE WITH BROCCOLI, PEAS AND PEPPERS
Description
I just love Basmati rice. Its fragrance fills the house when I'm cooking it and it's just so comforting. I use it in Indian cooking but it is versatile - I regularly use it in Chinese dishes, as accompaniments for roast or grilled meats, for puddings and more.
Today, I am sharing with you my all-time favourite - herb and vegetable rice, which I pull together with whatever I find in the fridge on the day. It is a lovely one pan side dish, or a meal on its own, full of flavour and goodness. And of course, leftovers the next day make a delicious lunch.
Options: Add peas, courgettes, broad beans, shredded kale, savoy cabbage, roasted aubergine. Really anything you fancy.
You can also add tinned cannelloni beans or chick peas to this.
It will freeze well.
Add leftovers to a salad, with toasted seeds.
Ingredients
Instructions
-
Set the rice to boil in plenty of water and a little salt. Cook for around 8 mins or so once its come to a boil. you want to cook it to al-dente texture. Then drain it, stir 1 tbs of oil through it and set aside.
Heat a wide heavy pan and add the oil. Fry the onion and garlic lightly till softened.
Add the broccoli and peas and saute for a couple of mins.
Add the peppers and stir for a minute. Add the tomato paste, fresh and dried herbs, juice and zest of lemon and mix well.
Make up the stock cube with a cup of water and stir it in.
Now add in the part cooked rice in two or three lots, mixing it in thoroughly with the veg and herbs. Taste for salt - add as needed.
-
Add another few splashes of water, reduce the heat to low, then seal the pan with foil and place the lid on top. Cook for 7/8 mins, then turn off the heat and leave the cover on for another 5 minutes. until rice is cooked.
Fluff it with a fork - and serve this delicious dish with love.
