I really enjoy finding new ways to make every day food healthier and adding vegetables to wholegrain rice is such a quick and easy way to do just that.
I love rice and I love to serve it with lots of different things. One thing I have found is that when I serve rice with meals like curry or chilli, I don’t always think about adding a vegetable side dish. This rice is a great way to do that, but by mixing the vegetables into the rice they actually feel like they are meant to be a part of the meal, rather than something healthy on the side.
You could make this with any vegetables you have in the fridge. I’ve done it with green beans, spinach and sweetcorn and it’s always great. This recipe not only gets you closer to your 5 a day (or 7 a day) it is also a great way to bulk out a meal and feed a crowd on a budget.
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Clean Eating Easy Vegetable Wholegrain Rice
- Yield: 4-6 Servings
- Ready In:
You could make this with any vegetables you have in the fridge. I've done it with green beans, spinach and sweetcorn and it's always great.
- 250 grams Wholegrain Basmati Rice
- 1 litre Vegetable Stock homemade or organic, reduced salt bouillon
- 150 grams Fresh Broccoli in florets
- 100 grams Frozen Peas
- 1 Courgette diced
- 1 handful Kale or Spinach
- Place the stock into a saucepan and bring to the boil.
- Once bubbling, add the rice and stir.
- Cover the rice with the lid and reduce the heat to low. Simmer for 25 minutes.
- In the last 5 minutes of cooking, place the vegetables into a steamer and cook until just softened.
- Once the rice is cooked, drain in a colander and then return to the saucepan for 3 minutes, covered with the lid.
- Chop up the broccoli into smaller pieces if needed and then stir all of the vegetables into the rice before serving.