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Ingredients
- olive oil
- spring onions ½ bunch, chopped (including green bits)
- courgette 1 large, diced
- basmati rice 3 tbsp
- vegetable or chicken stock 750ml
- peas 100g (fresh or frozen)
- green beans 100g, chopped into 2cm pieces
- basil, parsley or mint a handful of one or a mix chopped
- lemon ½, zested
Method
-
Step 1
Heat 1 tbsp olive oil in a pan. Add the spring onions and courgette, then cook for 3–4 minutes until softened. Add the rice and stock, and cook for 5 minutes, then add the peas and beans, and simmer until the rice is tender. Season, then stir in the herbs and lemon to serve.
Nutritional Information
- Kcals 225
- Carbs 29.2g
- Protein 8.9g
- Fat 7.6g
- Salt 1g
- Fibre 6.9g
