Serves: 4
Cooking Time 20 minutes
You can add a bag of vegan quorn or similar chicken-style pieces, or a drained tin of chickpeas, for a quick and easy one-pot meal.
Ingredients
1 large onion, chopped
1 tbsp vegetable oil
1 carrot, peeled and chopped or 1 red pepper, chopped
Large handful of frozen peas
300g (12 oz) basmati rice
600ml (1 pint + 4 fl oz) vegetable stock
Instructions
1) Heat the oil in a medium sized saucepan (one that has a lid) and add the onions. Cook gently for a few minutes until the onions have softened, then add the other vegetables and rice. Stir, then pour on the stock.
2) Bring to the boil, then reduce the heat and simmer for exactly 15 minutes with the lid on. Don’t lift the lid before the rice has cooked or the steam will escape!
3) When the rice is cooked, fluff it gently with a fork before serving
Parsley Soup 