This is a dish I came up with last night when I realised I had just bought more carrots when in fact it was carrots I had plenty of and actually needed some other vegetables... Anyway, I was trying to use some of them up as well as a leftover half courgette so I came up with this. You can use whatever vegetables you have for this though using either carrots, celery or onion as one of your choice is worth considering as they all help to make good stock - which means better flavour. And we all like good flavour!
I used whole grain rice and topped with a torn mozzarella ball but you could leave the cheese out and add nuts if you're vegan or add meat or a meat substitute if you'd like something a little more substantial.
It would work well as lunch or dinner, just experiment with different combinations and see what you like best. All of my recipes are just what I come up with in my kitchen naturally with what I have and that is what I hope you as readers will do when you read my recipes. See them as ideas not something you have to completely stick to. I'm all about inspiring healthy eating, not saying this what you should eat!
See below for the recipe
2 carrots
1/2 large courgette
Handful of spinach
1/2 pack whole grain rice
Dried powdered garlic
dried sage
salt
Pepper
Water
Optional
Fresh buffalo mozzarella
Method:
1. Put the vegetables, garlic and herbs in a microwaveable container with 1tbsp water
2. Cook for 3mins on high (900W)
3. Then out stir
4. Then add the rice and spinach and cook for another 2 more minutes
5. Leave it to stand for 1 min and it's ready to serve
If you're vegan, stop here and add nuts, falafel or something similar. Or just leave it like this if you want it as a side dish for fish or chicken.
If you fancy, then add some mozzarella and a drizzle of olive oil to serve.
Have a great day,
Helen
