Ingredients: Serves 2 people and it is 3 of your 5 a day per person
Rice and Peas
300g organic brown rice washed and drained
400g Gungo peas
2 x spring onions finely sliced
1 tsp dried thyme
1 tsp Pure olive vegan butter
Pinch of black pepper
2 x King oyster mushrooms cut in half
2 x Portobello mushrooms cut in half
½ red pepper sliced length ways
½ orange pepper sliced length ways
1 tsp Walkerswood jerk seasoning
½ tbsp tamari soy sauce
3 x spring onions finely sliced
6 x orange cherry tomatoes diced
1 tsp corn flour
½ tsp dried thyme
½ tsp olive oil
Sweet Corn and Green Beans
198g tin sweet corn with peppers
160g frozen organic sliced runner beans
1 Place the rice in a saucepan and add the tin of Gungo peas along with the water from the peas, making sure there is about ½ inch of water above the rice add more if necessary, then add the spring onions, thyme, black pepper and the butter.
2 On a high heat bring to a boil, stir then turn down low. Cook 20 – 25 minutes, until the water has dried out and the rice is fluffy.
3 Put the mushrooms and peppers in a bowl and the jerk seasoning and soy sauce, toss and rub until it’s all seasoned. Then place on a baking tray in a pre-heated oven on 200c/400f/Gas6 for 15 – 20 minutes until golden.
4 Put the 250ml of water in the bowl to clean the bowl of the seasoning, put in the corn flour mix and then set aside.
5 Add oil in a small pre-heated saucepan on a medium heat, add the spring onions then stir, then adding the tomatoes and stir.
6 Then add the jerk seasoning and dried thyme stir and cook for around 30 seconds. Add in the seasoning water mixed with corn flour stir, bring to a boil stir then turn down to a medium heat, stirring occasionally until it thickens.
7 Warm up the sweet corn and runner beans in a microwaveable.
8 Serve up and enjoy
Tip: Put the remaining rice and peas in the freezer for another day, as the rice and peas recipe serves up to 6 people.