Ingredients and Method3/4 cup rice (Arboro, but I have used Doongarra -low GI Basmati & somewhat sticky)
Can vary this a lot but add baby spinach leaves (2-3 cups) plus 3 -4 of the following: mushrooms, capsicum, zucchini, sundried tomatoes, olives.
Cook the mushrooms and capsicum to soften (dry fry with spray of olive oil), add zucchini, sundried tomatoes and olives to warm through. Haven't tried this but some sauteed onion (1/2 medium) & garlic (1/2 tsp) should work well too
Open Stir in prepared vegies and serve and 2-3 tablespoons of tomato paste (with herbs and garlic prebought or add in your own, 1/2 tsp garlic, basil, could even use a pesto I guess)
Garnish with shaved parmesan (optional)
Serve straight away - it will keep for later but when preparing this way can lose heat quickly with vegie addition.
Use chicken stock instead of vegetable
Fry onion/ garlic, add chicken or prawns etc till brown add veg as desired to form the mix to add to cooked rice.