Cook: 15 mins
Total: 15 mins
Ingredients
- 150g basmati or wholegrain rice
- 1 x 360g jar of Ballymaloe 100 Recipe Sauce
- 1 litre vegetable stock
- a squeeze of lemon (optional)
- Vegetables of your choice
Method
- This couldn't be easier - simply put the rice and your vegetables of choice, Ballymaloe 100 Recipe Sauce and stock in a large saucepan, stirring to combine. Bring to a boil, then reduce the heat to medium and cook for 10-12 minutes, uncovered and stirring often so the rice doesn't stick to the bottom of the pan, until the rice is tender.
- Season to taste with salt and pepper and add a squeeze of lemon juice (if using) to brighten up the flavour.
Chef's Tips:
Divide among four bowls and serve along with some crusty bread.