For a quick supper after a busy day, a risotto is the perfect dish and economical, too.
30 g (1 oz) low fat spread
340 g (12 oz) brown rice
1 onion, thinly sliced
850 ml (l 1/2 pints) hot vegetable stock
60 g (2 oz) walnuts, roughly chopped
300 g (10 oz) frozen chopped spinach, thawed, or 300 g (10 oz) fresh spinach, washed and chopped
60 g (2 oz) Parmesan cheese, grated
Sea salt and freshly ground black pepper to taste
340 g (12 oz) brown rice
1 onion, thinly sliced
850 ml (l 1/2 pints) hot vegetable stock
60 g (2 oz) walnuts, roughly chopped
300 g (10 oz) frozen chopped spinach, thawed, or 300 g (10 oz) fresh spinach, washed and chopped
60 g (2 oz) Parmesan cheese, grated
Sea salt and freshly ground black pepper to taste
method
1. Melt the low fat spread on HIGH for 1 minute, then add the rice and sliced onion.
2. Stir to coat, and microwave for 2 minutes on HIGH.
3. Add the hot stock, partially cover and cook (on HIGH for 30-35 minutes, or until the rice is just soft.
4. Stir in the walnuts and spinach and microwave for a further 5 minutes on HIGH.
2. Stir to coat, and microwave for 2 minutes on HIGH.
3. Add the hot stock, partially cover and cook (on HIGH for 30-35 minutes, or until the rice is just soft.
4. Stir in the walnuts and spinach and microwave for a further 5 minutes on HIGH.
serving amount
serves 4
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