onion, peeled and chopped
carrots, peeled and diced
stick celery, cut into 1cm chunks
brown rice (dried weight)
garlic, peeled and finely chopped
sprig fresh thyme
sprig fresh oregano (or ½ tsp dried)
good vegetable stock
leek, cut in half lengthways and chopped into 1cm chunks
savoy cabbage, cut into 2 cm squares
parsley, finely chopped
salt and freshly ground black pepper
chives, to garnish
- Fry the onion, carrot and celery in the oil with the rice over a medium heat for 1 minute. Add the garlic and cook for a further minute. Add the bay leaf, thyme and oregano, and pour in the stock. Season with sea salt and black pepper, bring to the boil and simmer for 10 minutes.
- Add the leek and cabbage, bring back to the boil and simmer for a further 4 minutes until the vegetables are nearly tender. Add the parsley and the peas and bring back to the boil. Season to taste and garnish with fresh chives. Serve piping hot.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.