This is so simple but very delicious - you can vary the vegetables used depending on what you have or what needs using up.
1 tablespoon olive or vegetable oil
1 tablespoon brown sugar
340g (1 2/3 cups) brown rice
1 large onion, sliced
2 crushed garlic cloves
2 carrots, diced
2 handfuls of mange tout, chopped
2 bell peppers, sliced
Handful mushrooms, sliced
1 tin chopped tomatoes
1 teaspoon dried thyme
400ml ( 1 2/3 cups) coconut milk
150ml (2/3 cup) vegetable stock
Salt & pepper
Optional - a dash of hot pepper/chilli sauce can be added with the stock if you like things a bit spicey.
How to:
Heal the oil in a large pan over a low heat and add the brown sugar, let it melt and turn dark brown, swirl the pan around to avoid it sticking then stir the rice in.
Add all the vegetables, thyme and a good helping of salt and pepper.
Pour in the coconut milk and stock and bring it all to the boil. Reduce the heat, cover and simmer for about half an hour until the rice is tender.
Serve as an accompaniment or as a main meal.
Recipe inspired by The Pepperpot Club book
