Red rice & vegetable bowls
1 small, chopped
1 medium, deseeded and finely chopped
Camargue Red Rice, Uncooked
Vegetable stock cube(s)
1 cube(s), 625ml
Corn on the cob, boiled
1 medium, kernels removed
1 medium, quartered lenghtways and thickly sliced
Light Feta Cheese
- Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Pour in the stock, bring to the boil, then cover and reduce the heat to low. Simmer for 20 minutes.
- Add the corn to the pan, cover, and cook for a further 10 minutes. Add the courgette and cook, covered, for 5 more minutes or until the rice has absorbed all the stock. Remove the pan from the heat. Stir in the spinach, cover and leave to stand for 5 minutes.
- Divide the rice between bowls and top with the goat’s cheese and cherry tomatoes. Season and sprinkle over the pumpkin seeds to serve.