Green rice with (or without) broccoli
This fresh tasting, healthy, herby pilaf is a great recipe to make when you’re skint
2 tbsp olive oil + a little extra to taste
Heat the olive oil over a moderate heat in a large saucepan and add the chopped onions or onion. Cover with a lid and cook gently for 3-5 minutes (3 minutes if you’re using spring onions) then stir in the frozen peas and broad beans and cook for another couple of minutes. Turn the heat up, add the rice, stir and pour in the stock. Bring to the boil, stir, turn down the heat again and cover the pan. Cook for about 15 minutes until the stock is absorbed then turn off the heat, season with pepper and 2 tsp of the lemon juice and stir in the parsley. Leave covered for 5-10 minutes so that the rice fluffs up. Steam or microwave the broccoli, if using. for about 3-4 minutes until tender. Taste the rice adding more lemon juice and seasoning if you think it needs it. Serve with the broccoli with a little olive oil drizzled on top
* If you're using PSB you can use the stalks too. In fact you can if you use regular broccoli. You just need to peel them and cut them up small so they steam in the same time as the florets.
* You can obviously make this with brown rice if you prefer but the rice will take longer to cook - about 25-30 minutes.