Rainbow Rice


A very simple one that I nearly didn’t share, but many of you have tried and loved it since sharing it on my stories.

I started making this years ago when my boys were little (hence it’s childish name) as it was a brilliant way of getting sweet, nutritious and delicious veggies into their diet. Don’t be put off by thinking this is a kids recipe, because it’s not. I’ve served variations of this at many BBQ as a side and it’s always very popular. Alternative vegetable suggestions would be, aubergine, courgettes, frozen edamame beans, broad beans and squash and if you want to make it a wholesome vegetarian meal then try adding small mozzarella balls and/or toasted pine nuts or cashews.


Serves 4


INGREDIENTS

2 red pepper - chopped

2 onions - roughly sliced

2-3 cloves garlic - crushed

A mug full of frozen peas

1 tablespoon balsamic vinegar

2-3 tablespoons olive oil

Salt & Pepper

500g pre-cooked rice - I used the pouches still warm



METHOD

Preheat the oven to 210 degrees.

Add everything except the rice to a large roasting tin and mix thoroughly. Roast for 30 minutes until everything is soft and slightly caramelised. Remove from the oven and stir through the peas. If they are still frozen don’t worry as the residual heat will defrost them. Now add the rice, check for seasoning and add a little extra olive oil if needed. Delicious hot or cold.

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