Another chuck it together healthy tea. We had it with baked chicken but it is a perfectly good veggie supper with grated cheese stirred in.
1tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
I green pepper, chopped
1 large or 2 small courgette, diced
100g mushrooms, sliced
325g brown rice, cooked with a veg stock cube
600g (1.5 cans) chopped tomatoes
2tbsp chopped parsley (or 2tsp dried mixed herbs)
1 tbsp soy sauce
Salt and pepper to taste
Grated cheddar to top (optional)
Heat the oil and gently fry the onion and garlic until softened. Add the courgettes, mushrooms and pepper and continue to cook for 5 minutes, then add the tomatoes. Simmer for 10 minutes then add the parsley and soy sauce. Add salt and pepper to taste. Serve with a good sprinkling of grated cheese.
This is the fourth time we have been this year and it has been fantastic to see the garden changing and developing through the seasons. This is one of the four main RHS gardens and we are lucky to have it half an hour’s drive from home. It never fails to inspire!