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Italian: Brown Rice Risotto

Brown Rice Risotto


200g brown rice, washed
400ml water
1 medium onion
½ red pepper
200g sunflower seeds
Mixed herbs to toss
Pinch salt
100g sweetcorn/frozen peas
Soya sauce to taste
1 rounded tsp Marmite


1. Cook the chopped onion in the oil to soften, wash rice and drain well, add to the onion and cook for several seconds turning with a fork.Add the hot water in which the Marmite, soya sauce and herbs have been mixed.Bring to the boil and simmer gently.

2. After 15 mins add the chopped mushrooms and sweetcorn/peas and simmer for a further 20 to 25 mins until the rice is cooked.

3. Season to taste, top with toasted sunflower seeds and serve.The addition of chopped red pepper gives colour to the dish.


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