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Baby Rice |
by Rachel Jarvis |
Ingredients |
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25g onion, peeled and chopped 1 teaspoon olive oil 1 medium courgette, sliced 50g broccoli 2 medium carrots, sliced 50g frozen peas 3 tablespoons baby rice |
Method |
Sauté the onion in the olive oil for 2 minutes, then add all the vegetables except the frozen peas. Just cover with boiling water. Bring to boil, then simmer for 20 minutes. Add the frozen peas and cook for 5 minutes more. Puree the vegetables, adding as much of the cooking liquid as necessary to make the desired consistency, and stir in the baby rice.
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