Thursday, November 4, 2010

Jambo veg : Wk45/4

Serves 4 : Very easy : Quickish
2 red onions, chopped
2 cloves garlic, crushed
6 spring onions, sliced
½ red pepper, chopped
½ yellow pepper, chopped
3 parsnips, sliced
6 courgettes, sliced
10 baby sweetcorn, sliced
240gm rice
50gm lentils
4 large tomatoes, chopped
1 Tblsp tomato paste
750ml vegetable stock
1 tsp each dried thyme and oregano
½ tsp cayenne pepper
12 black olives, pitted and sliced

Spray a large pan with non-stick cooking spray.
Stir fry the onions, spring onions and peppers for about 10 minutes.
Add the garlic, cayenne, oregano and thyme.

Add the rice, lentils, tomatoes and tomato paste and stir well.
Pour in the stock and bring to a boil.
Reduce heat and simmer for 20 minutes, covered.

Add the baby corn, parsnips, courgettes and olives.
Simmer for another 5 minutes until the rice and lentils are cooked.

Serve on warmed plates.

You may need more stock, but don’t add too much or everything will go soggy.
Sweet chilli sauce goes well with this dish.

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