Recipe for Brown Rice with Crisp Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
1 med onion peeled and sliced
1 clv garlic peeled and crushed
2 tbl olive oil
350 gm brown long grain rice
900 ml chicken stock hot
salt
freshly ground black pepper
1 sm cauliflower cut into small florets
225 gm carrots peeled and finely diced
2 x leeks peeled and sliced
100 gm shelled peas
25 gm butter
100 gm cheddar cheese grated
tablespoon chopped mint
1 tbl chopped fresh parsley grated
Instructions:
Instructions: Fry the onion and garlic in the oil over moderate heat for 2 minutes stirring once or twice.

Stir in the rice and cook for 1 minute.

Pour on the hot stock add salt and pepper and bring to the boil.

Cover the pan lower the heat and simmer for 40 minutes.

The rice should be just tender and have absorbed all the stock.

While the rice is cooking steam the cauliflower carrots leeks and peas for about 10-12 minutes until they are almost tender.

It is very important that they retain their crispness.

Melt the butter in another pan and fry the vegetables stirring frequently for about 4 minutes until they are glazed but not brown.

Stir the vegetables cheddar cheese and mint into the cooked rice.

Garnish with the parsley and serve at once.

Hand the Parmesan cheese separately.

For a perfect accompaniment serve French bread slit through and spread with garlic butter then foil wrapped and crisped in a moderate oven for 15 minutes.

Serves 4

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