Rich brown rice with mushrooms & peas
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Set out in 3 easy steps this rich brown rice is easy to prepare. We have used a variety of vegetables to compliment the mushroom and peas. We prefer to use frozen peas which have been thawed slightly as they hold better when mixed into the other ingredients.
Ingredients
- 420g / 15oz tin of tomatoes – pureed
- 3 basil leaves – washed, sliced finely
- 2 cups of brown rice – rinsed
- 4 cups of water
- 1 tablespoon olive oil
- 1 red onion – peeled, rinsed, diced finely
- 1 garlic clove – peeled, rinsed, crushed
- 1 zucchini – washed, diced
- 1 red capsicum – washed, deseeded, diced
- 1 punnet of button mushrooms – washed, sliced finely
- 1 cup of frozen peas – thawed slightly
- 1/4 cup parsley – washed, sliced finely
Directions
- Cook the tomato sauce
In a small pot add the blended tomatoes and basil leaves bring to the boil on high heat. Cover and reduce to simmer on low heat for 30 minutes. Set aside. - Cook the rice
In a large pot add the rice and 4 cups of water bring to the boil on high heat. Reduce to simmer on low heat covered for 30 minutes. Remove from heat and rest for 10 minutes. Set aside. - Cook vegetables
Prepare vegetables. In a medium size frying pan or wok add 1 tablespoon olive oil and heat on medium. Add onion and garlic for 5 minutes, stirring frequently. Add zucchini and capsicum for 10 minutes, stirring occasionally. Add mushrooms for 5 minutes, stirring occasionally. Add peas for 5 minutes, stirring occasionally. Set aside. - In a large serving bowl add the cooked rice, tomato sauce, vegetables and parsley. Mix well and serve.
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