240gms rice
2 Tblsp chopped parsley
300gms broccoli florets
2 large carrots, julienne
300gms leeks, sliced
120gm mini Italian tomatoes, halved
1 cup veg stock
1 Tblsp tomato paste
Method
Put the rice on to cook in lightly salted boiling water.
Drain once cooked.
Stir through the chopped parsley and keep warm.
Spray a wok or large pan with non-stick cooking spray.
Place on the heat and immediately add the leeks.
Stir fry for 2 minutes before adding the remaining ingredients.
Cover with a lid and simmer for 5 minutes.
Serve the vegetables next to the rice.
A squeeze of sweet chilli sauce or soy is good with this.
