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  • By Golly
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    Virtuous, Fresh-Flavoured Spicy Rice with Vegetables

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    This recipe has kindly been submitted to us by one of our customers

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    Virtuous, Fresh-Flavoured Spicy Rice with Vegetables

    A quickly-assembled and incredibly easy lunch or light supper dish. This is a refreshing combination of delicious, spicy flavours with lightly-softened vegetables served on fluffy rice, to give a satisfying but low calorie and virtually fat-free dish for summer.

    My recipe is:

    • Lighter option
    • Plenty of fruit or veg
    • Plenty of fruit or veg

    Why should your recipe win?
    This is a verstile, summery dish which can be swiftly cooked and put together to provide a satisfying meal. No oil is used and the only tiny fat content is in the vegetable stock. The vegetable content can be varied and increased according to taste - baby corn, chopped courgettes, mushrooms or broccoli all work well. This is a vegetarian dish but for my husband, I add either cooked chicken or prawns and he loves it and is happy in the knowledge that it is low-calorie but also a hearty meal!

    • Total time: 7 Minutes prep + 10 Minutes cooking

    Serves: 2


    • 200g Waitrose Aromatic Basmati Rice
      2 Teaspoons Marigold vegetable stock powder
      1 Clove garlic, chopped
      4 Spring onions, sliced
      1 Red chilli (with or without seeds according to heat preference)
      5cm Piece fresh ginger, peeled and finely chopped
      8 Cherry tomatoes, halved
      2 Handfuls of fresh peas
      2 Tablespoons dark soy sauce
      1 Handful chopped fresh coriander


    1. Wash rice and drain. Add 400ml water and bring to the boil. Stir once, cover and lower heat. Simmer until water has been absorbed. In a saute pan, bring 200ml water to the boil and stir in the vegetable stock powder. Add the garlic, ginger and chilli and allow to soften for 2-3 minutes, stirring. Add spring onions, tomatoes and peas and simmer for another minute, adding a drop more water if becoming dry. Stir in soy sauce and warm through. Serve over the rice and sprinkle with coriander.

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