This is a dish which can be easily adapted for different tastes or seasons. I enjoy using as vegetables when they are in season. So the addition of baby sprouts would not be in this meal if I cooked it in the summer. I have found that the children are more inclined to eat and try the vegetables if they are in meals like this. Joseph, who is 10, will not eat sprouts, however when I cooked this dish I was amazed to see he ate the lot! Without moaning! That is a successful meal in my book.
This is what I did...
Ingredients - Serves 4 -5
3 cups of rice
1 red onion, chopped
525g chestnut mushrooms, chopped
180g baby sprouts, halved
170g fresh peas
2 vegetable stock cubes
1 - Cook the rice as per instructions
2 - Bring a pan of water to the boil and simmer the baby sprouts for 10 minutes then add the peas and simmer for a further 5 minutes
4 - Add the mushrooms and onions to the pan and gently cook over a medium heat
5 - Once the onions and mushrooms have softened add the baby sprouts and peas heat for a further 5 minutes
6 - Add the drained cooked rice to the pan and thoroughly mix
7 - Dissolve the stock cubes in 100mls of boiling water and pour over the rice and mix into the rice and vegetables
There were clean plates all round and even Taylor wanted to eat some more while I was taking pictures!
I am sharing my recipe with A Mummy Too - Recipe of the Week