A good recipe for making in bulk and storing in the freezer. Make ahead meals are perfect for evenings or lunches when you're short on time.
Ingredients
2 heads of broccoli
400g mushrooms
150g cashews
2 grated carrots
2 finely sliced spring onions
A thumb sized piece of fresh ginger
1 clove garlic
30g brown rice per person
1 tsp sesame oil
A vegetable stock cube
Soy sauce to season
Put the rice on to boil as per the pack instructions. Add a vegetable stock cube for extra flavour.
Slice the broccoli into small florets
Grate the carrot, garlic and ginger
Slice the mushrooms and spring onions
In a large pan fry the mushrooms in a teaspoon of sesame oil until the reduce in size by half
Add all the other ingredients and cover the pan until the broccoli softens (about 7 minutes)
Stir the fried vegetables through the brown rice and sprinkle with soy sauce
Serve immediately or freeze for up to 3 months
Ingredients
2 heads of broccoli
400g mushrooms
150g cashews
2 grated carrots
2 finely sliced spring onions
A thumb sized piece of fresh ginger
1 clove garlic
30g brown rice per person
1 tsp sesame oil
A vegetable stock cube
Soy sauce to season
Put the rice on to boil as per the pack instructions. Add a vegetable stock cube for extra flavour.
Slice the broccoli into small florets
Grate the carrot, garlic and ginger
Slice the mushrooms and spring onions
In a large pan fry the mushrooms in a teaspoon of sesame oil until the reduce in size by half
Add all the other ingredients and cover the pan until the broccoli softens (about 7 minutes)
Stir the fried vegetables through the brown rice and sprinkle with soy sauce
Serve immediately or freeze for up to 3 months