1 cup cooked brown rice (shortgrain is best)
1 onion
1 leek
1 stick celery
1 carrot
1 courgette (zucchini)
broccoli
garlic
water
stock cube or powdered bouillon
olive oil or butter
seasoning to taste
optional – handful of nuts or seeds (cashews & sesame work well).

Chop the veggies into small pieces and break the broccoli into small florets (don’t throw away the broccoli stem, peel and dice it). Crush the garlic. Fry the onion, garlic, celery, carrot, broccoli stem and leek in olive oil or butter until soft and just turning brown.

Add the courgette and broccoli florets and cook for another minute or two. Add the water and bouillon/stock cube. Turn up the heat and bring the water to a boil.

Add the rice, stir it all up and simmer, uncovered, until most of the water has been absorbed. If using nuts, add them just before serving or they go soggy.

You can add protein to the basic recipe or serve it on the side. Use any veggies that you have to hand, but the above mix is my favourite. Add tabasco, soy, worchestershire sauce, fresh herbs etc to spice it up. A dollop of butter and/or grated parmesan cheese stirred in just before serving makes it taste luxurious.

This recipe was contributed by Mags from the Radiant Recovery Community Forum.

There is enough here for two very hungry people. It keeps well in the fridge and can be taken to work in a thermos (smells great, everyone will want a taste). When reheating, add a little more water.

I particularly like to eat it with a rocket salad, dressed with balsamic vinegar and olive oil. The combination of hot, creamy rice and peppery leaves is divine!