Wednesday, 25 April 2012

Green pesto rice

This is one of my easy, throw-together dishes when I fancied something with a really healthy kick. It makes generous portions and is filling in all the right ways. You can use the meat replacer of your choice or even use scrambled egg instead to fry with the rice. If you're feeling fancy you can even make your own pesto!

Green pesto rice

Serves 4

Takes around 40 minutes

1 crown of broccoli

2 courgettes

150g fresh shelled peas (petis pois are nice here)

300g Quorn chicken

500ml stock

2 x 250g packets of ready-cooked brown rice (I used Tilda brown basmati)

A jar of pesto of your choosing

3 chopped garlic clove or 2-3 tsps of minced garlic

1 tsp cornflour

One lemon

* Heat some oil in a large pan over a medium heat. Separate the broccoli into small florets and chop the courgette into small pieces.

* Fry the meat replacer a bit first, with the Quorn chicken just 5-7 minutes at the start to brown should be fine. Then add the garlic, courgettes, broccoli and peas and fry for 10 minutes.

* Once the veg is ready, prepare the stock and pour over. Make a paste with the cornflour and a small amount of cold water and add to the pan and stir. Bring to the boil while stirring then lower the heat to simmer for 10 minutes.

* Just before the veg is ready, heat the rice in the microwave as per instructions on the packet. When done, add to the pan and stir in.

* Make sure the mixture is heated through thoroughly, then add 3 tablespoons of pesto (can vary amount according to taste) and squeeze the lemon over to add a fragrant tang. Stir well and serve.

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