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Green rice with (or without) broccoli

publication date: Apr 1, 2011
author/source: Fiona Beckett
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This fresh tasting, healthy, herby pilaf is a great recipe to make when you’re skint

Serves 3-4
Preparation and cooking time: about 30 minutes including resting time
Cost: About £1 a head

2 tbsp olive oil + a little extra to taste
A bunch of spring onions trimmed and sliced or 1 large onion, peeled and chopped
100g frozen peas
125g frozen broad beans
250g basmatti or other long grain rice
600ml hot vegetable stock made with 2 rounded tsp vegan bouillon powder or an organic vegetable stock cube
4 tbsp chopped fresh parsley
Salt, pepper and 2-3 tsp of lemon juice
2 heads of broccoli or 300g purple sprouting broccoli* cut into small florets (optional)

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.


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