30 mins
Not Too Tricky
serves 4
About the recipe
Long grain rice is a brilliant store-cupboard staple that can help you use a variety of leftovers. Here I’ve used it to turn leftover cooked veg into a fragrant veg pilaf that’s ready in 30 minutes.
Ingredients
½ a bunch of fresh coriander (15g)
1 onion
olive oil
2cm piece of ginger
300g long grain rice
600ml organic veg stock
200g frozen peas
320g leftover cooked veg, such as broccoli, cavolo nero, curly kale
30g flaked almonds
Method
- Pick and roughly chop the coriander leaves. Peel and finely slice the onion, then place in a large frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally, or until soft, stirring in the coriander halfway through.
- Peel and finely grate in the ginger, add the rice and pour in the veg stock. Bring to the boil, then cover and simmer gently for 15 minutes.
- Fold through the peas, along with the leftover cooked veg, and cook for 2 minutes, or until hot through.
- Divide between plates, then sprinkle over the flaked almonds, to serve.
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