Rice bowl and veggies

Last nights tea was brown rice and veg, I’ve been craving it for days but time hasn’t really allowed me to go shopping! So we popped to Lidl and managed to actually get my hands on some veg! Normally priced too! 89p for a big bag of spinach! 50p for a punnet of mushrooms, 49p for a large head of broccoli and a leftover pepper and a few sugar snap peas. Bonus!

This whole meal costs less than 1.50 per person. It includes balanced nutritional content and is quick(ish) to prepare.


1 cup of rice (I use brown here but any will do)

2 cups of boiling water


stock cube

one small red onion

handful of mushrooms

1/2 bell pepper

1 garlic clove

1 tbs oil


Pop the kettle on to boil and chop up the pepper, onion, garlic and mushrooms.


Gently fry the veg in oil in a high sided saucepan until soft and slightly golden.

Add the dry rice and stir to coat every grain.

Once the rice is coated in oil and veg, add the boiling water, salt, pepper and the stock cube and stir well. (Please note, if using white rice, stir once then leave it, or you’ll end up with sticky stodgy rice)

Leave to simmer until all the water has been absorbed and the rice has plumped, use a fork to separate the grains.


Once the rice is cooked, it’s totally up to you what veg you add. We had some garlic spinach, roasted chilli broccoli, raw mushrooms and peppers and sugar snaps.

This meal would be perfect with many different raw veg, sweetcorn, onion, chickpeas, carrots, tomatoes, anything you can think of! The more colourful the better!


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