LCD – All Recipes, Main
1 1/2 cups brown rice
2 tablespoons tomato paste
2 cups Vegetable Stock (page 97)
1 to 2 teaspoons turmeric
4 tomatoes peeled and chopped
2 large onions sliced
2 leeks julienned
3 carrots sliced
224 grams (8 ounces) broccoli broken into florets
2 zucchini sliced thickly
224 grams (8 ounces) cauliflower broken into florets
2 garlic cloves minced
1 red capsicum sliced
Freshly ground black pepper
Sea salt to taste
(GF, DF, NF, V)
Parboil the rice in the vegetable stock for 20 minutes. Set aside but do not drain.
Add onions, leeks, carrots, zucchini and garlic to a pan brushed with olive oil and cook for 10 minutes in 5 tablespoons water over medium heat.
Add capsicum, tomato paste, turmeric and tomatoes and cook for 2 minutes.
Add rice with stock and stir until combined with all ingredients and simmer gently for approximately 15 minutes.
Separately cook broccoli and cauliflower for 5 minutes and add to the above just before serving.