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    Organic Vegetable Bowl

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    Organic Vegetable Bowl

    This healthy Japanese-style soup is packed with flavour and goodness. The nutrient-rich dish is ideal if you've been over-indulging, as it will help cleanse your system. Team with Doves Farm Rye Crackers if you want to avoid wheat breads.

    • Organic

    Serves: 4


    • 3 organic carrots, peeled and sliced
    • 2 organic onions, diced
    • 1/2 head of organic celery, sliced
    • 125g Country Harvest Wholegrain Rice
    • 125g organic broccoli, stalks sliced, head cut into florets
    • 125g organic mushrooms, quartered
    • 1 bunch organic watercress, roughly chopped
    • Sea salt and freshly ground black pepper
    • Warm Waitrose organic bread, to serve


    1. Place a non-stick pan over a medium heat and add the carrots, onions and celery. Cook for 5 minutes until the vegetables are slightly softened, stirring frequently. If you do not have a non-stick pan, use an ordinary pan and add a little water to stop the vegetables sticking on the bottom.
    2. Add the rice and 1.2 litres water to the pan. Bring to the boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally, until the rice is cooked.
    3. Add the broccoli and mushrooms and cook for a further 4 minutes.
    4. Add the watercress, mix well and season to taste with salt and freshly ground black pepper. Serve immediately with the rye crackers or warm organic bread.

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