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Summer vegetable rice medley
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500ml Cooks' Ingredients Vegetable Stock
150g wholegrain rice
400g can essential Waitrose Borlotti Beans, drained and rinsed
100g frozen essential Waitrose Peas
1 essential Waitrose Courgette, coarsely grated
1 tbsp chopped mint
1. Bring the stock to the boil in a saucepan, add the rice and beans, cover and simmer for 20 minutes.
2. Add the peas and cook for a further 5 minutes or until the rice is tender.
3. Stir in the courgette and mint and season to taste.
Typical values per serving:
This recipe was first published in August 2014.