PER SERVING
SERVES 4
141 CALORIES
1G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 30 MINUTES
1 small red onion, finely chopped
1 celery stick, finely sliced
1 small green pepper, deseeded and finely diced
225g chestnut mushrooms, sliced
1 garlic clove, crushed
100g (dry weight) brown basmati rice
600ml vegetable stock
pinch of saffron strands
1 teaspoon chopped fresh thyme
100g frozen peas
freshly ground black pepper
1 Heat a non-stick wok, and dry-fry the onion, celery, green pepper, mushrooms and garlic over a high heat for 4–5 minutes, stirring occasionally.
2 Add the rice, stock, saffron and thyme. Stir well, then simmer gently to allow the liquid to be absorbed.
3 When ready to serve, season with black pepper to taste and stir in the frozen peas. Allow them to heat through before serving. Serve with a large mixed salad.
TIP Wash the rice well under running water before adding to the wok. This removes the starch so that the rice doesn’t stick together once cooked
