This recipe grew out of creating inspirational vegetarian meals on a very limited budget. Now it’s regularly consumed with enthusiasm by a houseful of meat eaters, who like to try something a little special from time to time.
1 cup of rice
1 ½ cups of water
1 can sweet corn
1 yellow pepper
4 cloves garlic
¼ kilo peas
2 sticks celery
Spices (for example, salt, pepper, rosemary)
Slice all the vegetables into similarly sized pieces. Fry the onion and garlic in a small amount of butter or oil, adding the yellow pepper when the onion is almost cooked. When the onion is cooked, add the water and bring it to the boil, then add the rice and all the other vegetables. Turn the heat down to simmer. Stir regularly to make sure the rice doesn’t stick. The vegetables should be almost cooked by the time all the water has boiled off. When this happens add the sweet corn and spices, turn off the heat, put a lid on the pan and leave for five minutes to make everything is properly cooked.
Equally delicious served with a yoghurt salad or on its own.