Last updated on Jun 11th, 2021 at 12:05 pm
- 1 cup vegetable stock (low salt) or water – Ina Paarman is good
- 1 cup fresh or frozen peas
- ½ cup cooked brown rice
- 1 tablespoon finely chopped fresh mint
- Bring the stock or water to the boil in a saucepan.
- Add the peas and simmer for five to six minutes until tender.
- Remove from heat, drain the peas and reserve the cooking water. Purée with the rice and mint.