My Savoury Rice


Serves 4



2 Tbsp Rapeseeed Oil

200 g Long Grain Rice

1 Carrot, peeled and diced finely

1 Onion, peeled and diced finely

2 Celery Sticks, diced finely

1 Red Pepper, deseeded and diced finely

90g Peas

90g Green Beans, diced

200g Sweet Corn Kernels

1 Tbsp Tomato Puree

3 Tomatoes, skinned, deseeded and diced finely

2 Garlic Cloves, peeled and crushed

500 g Chicken Stock

25g  Flat Leaf Parsley, leaves picked and chopped

Sea Salt and Freshly Ground Black Pepper to your taste


How to Cook:


Heat the Rapeseed Oil in a pan and add the Onion, Celery, Carrot and Red Pepper

Fry over a medium heat for about 5 minutes until softened but not coloured

Add Rice and stir to cover the grains in the Oil

Add the Tomatoes and Chicken Stock and bring to the boil

Simmer for 6/7 minutes

Reduce the heat and add the Sweetcorn, Beans, Peas and Tomato Puree

Simmer gently until the Rice has absorbed all the liwuid, about 10/12 minutes

Add the crushed Garlic and stir

Season with the Salt and Black Pepper

Scatter over the Parsley and serve

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